Easy Crepes Recipe (Better Than Paris!)
This Easy Crepes Recipe is SO DELICIOUS! Whip up buttery, tender crepes with simple ingredients for sweet or savory delights.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Ingredients
- 4 large eggs room temperature for best results
- 2 1/4 cups milk whole or 2% works wonderfully
- 2 cups all-purpose flour for a light, airy texture
- 1 tablespoon granulated sugar to add a touch of sweetness
- 1/4 cup melted butter or canola oil for a rich flavor
- good pinch salt to balance the sweetness
Instructions
- In a large mixing bowl, whisk together the 4 large eggs until they are well beaten. Gradually add in the 2 1/4 cups of milk and mix until combined.
- In a separate bowl, sift together the 2 cups of all-purpose flour, 1 tablespoon of sugar, and a good pinch of salt to ensure a smooth, lump-free batter.
- Slowly pour the dry mixture into the egg and milk mixture, whisking gently to combine. Add in the 1/4 cup of melted butter or canola oil and whisk until smooth.
- Allow the batter to rest for at least 30 minutes at room temperature for tender crepes.
- Heat your non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the center and swirl to coat evenly.
- Cook the crepe for 1-2 minutes until edges lift and surface is set. Flip and cook for another 30 seconds. Repeat with remaining batter.
Notes
- Letting the batter rest improves crepe tenderness and texture.
- Use a non-stick pan and properly grease it to prevent sticking.
- Adjust batter thickness with milk to achieve a pourable consistency.
- Try sweet fillings like Nutella and strawberries or savory options like ham and cheese.
- Store crepes with parchment paper between layers to prevent sticking; refrigerate up to 3 days or freeze up to 2 months.