This amazing recipe on how to make crepes takes just 20 minutes to whip up a large batch that easily feeds a large family using just 5 simple ingredients. These delicious French-style crepes are perfect for breakfast or lunch and can be filled with sweet or savory fillings.
4tablespoonsUnsalted buttermelted, plus more to sauté
1cupAll-purpose flour*measured correctly
2tablespoonsGranulated sugar
⅛teaspoonSalt
Instructions
Preparations
In the bowl of a blender, add crepe ingredients in the order they are listed: warm water, milk, eggs, melted butter, flour, sugar and a pinch of salt.
Blend until well combined, scraping down the blender with spatula if needed.
Cooking instructions
Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter** and spread it around with spatula to lightly coat.
Once butter is hot, add about 3 tablespoon of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan. Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden.
Flip crepe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking.
Serve with your favorite toppings.
Recipe Notes
Chill the crepe batterChilling the batter before making crepes helps to relax the gluten and makes your crepes lighter.Don't overcook themFor soft, easy-to-fold crepes, make sure you don't overcook them. Once the edges start to curl up and the crepe easily comes away from the bottom of the skillet, it's time to flip it over. The crepe should be lightly browned on the bottom but still have a pale color.Spread the batter evenlyMake sure to swirl the batter as soon as you pour the batter into the skillet so that it evenly spreads out into a thin layer.