Easy Crepes Recipe
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(93)
Ingredients
12 crepes
- ½ cup lukewarm water
- 1 cup warm milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- Pinch sea salt
How would you rate this recipe?
Preparation
Step 1
Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.
Step 2
Melt a dot of butter in a crepe pan or 10-inch non-stick skillet over medium heat (2 skillets make the process go faster). Pour about 1/4 cup batter into the skillet, or enough to coat the bottom of the pan. As you are pouring the batter into the skillet, swirl the batter to evenly coat the bottom. Fill any gaps with a little more batter.
Step 3
Once the edges are golden, flip the crepe using a thin-edged spatula to easily get under the crepe. Sautee another 30 seconds or until the second side turns golden then turn the crepe out onto a clean cutting board.
Step 4
Repeat with the remaining batter, adding butter as needed. Once crepes are at room temp, they can be stacked.
Step 5
Save recipe for the next time?
Chef's notes
To speed up the process, I always have 2 non-stick skillets going at once so there is no waiting time and my crepes are done twice as fast.
We have tested this with half whole wheat flour and half all-purpose flour with great results. We have also had good success using a cup-for-cup gluten-free flour.
