Easy Crepe Recipe

Things are about to get fancy with these light, tender, and slightly sweet crepes. Make them for breakfast filled with your favorite fresh fruit or Nutella, then dust with powdered sugar, and serve them with a dollop of homemade whipped cream on the side. They are perfect for a Mother's Day breakfast in bed.

Makes 6-8 crepes

Course Breakfast, Dessert/Snack

Cuisine French

Prep Time 5

Cook Time 15

Resting Time 1

Total Time 1 20

Servings

Calories 158kcal

Author Imma

Ingredients

4 large eggs
2 cups (480ml) milk
1-2 teaspoons (4.2g-8.4g) vanilla extract
3 tablespoons (37.5g) sugar
½ teaspoon (2.5g) salt
½ cup (118.5ml) water
2 cups (250g) flour
6 tablespoons (84g) butter, melted

Instructions

Mix in eggs, milk, vanilla, sugar, salt, water, flour, and butter in a blender. If you don't have a blender, mix these ingredients by hand with a bowl and whisk.
Let the batter rest in the refrigerator for about an hour or more or overnight.
Heat a skillet over medium-high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
Pour in about a ⅓ cup of batter, depending on your frying pan's size. Tilt the pan so that the batter spreads across the bottom of the pan.
Cook the crepe for about 1½ minutes or until the bottom is light brown.
Lift with a spatula, turn and cook the other side.
Serve crepes warm with fresh fruit, whipped cream, and powdered sugar.

Notes

Let the crepe batter rest for an hour (or overnight) in the fridge if you can. It creates a light and airy crepe that won't easily tear when cooked and folded. This tip is especially helpful if you are cooking for a crowd.
Make sure to use a pan with a thick bottom, so it heats evenly. Start by slowly heating the pan to the desired temp. Before pouring the batter, make sure the pan is hot enough; otherwise, your crepe will end up sticking to it.
Don't flip the crepe too early. Wait till the bottom is light brown and the edges are starting to brown. That way, it won't be as apt to tear.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition