Name: Easy Crepe Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: ½ cup lukewarm water; 1 cup warm milk; 4 large eggs; 4 Tbsp unsalted butter, melted (plus more for sautéing); 1 cup all-purpose flour; 2 Tbsp granulated sugar; Pinch sea salt

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Introduction

These easy crepes are thin, tender, and perfect for a quick breakfast or dessert. With simple ingredients and a straightforward method, anyone can master the art of making delicate crepes at home.

A white plate holds a neat stack of about ten thin crepes, folded into quarters showing their golden yellow color with light browned spots. They are sprinkled lightly with powdered sugar that adds a soft white dust on top. Around the crepes, a border of fresh berries frames the dish, including bright red strawberries with green tops, small dark blue blueberries, and deep red raspberries. The plate is placed on a white marbled surface, creating a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup lukewarm water
1 cup warm milk
4 large eggs
4 Tbsp unsalted butter, melted (plus more for sautéing)
1 cup all-purpose flour
2 Tbsp granulated sugar
Pinch of sea salt

Instructions

Step 1: Add the lukewarm water, warm milk, eggs, melted butter, flour, sugar, and salt into a blender in the order listed. Blend on low speed until just combined, then set the batter aside for a few minutes to allow bubbles to settle.
Step 2: Heat a small amount of butter in a crepe pan or 10-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan, swirling it to evenly coat the bottom and fill any gaps with a little more batter.
Step 3: Cook until the edges turn golden, then carefully flip the crepe using a thin-edged spatula. Cook the second side for about 30 seconds until golden, then transfer the crepe to a clean surface to cool.
Step 4: Repeat with the remaining batter, adding butter to the pan as needed. Once the crepes have cooled to room temperature, stack them gently to serve or store.

Tips & Variations

For a richer flavor, substitute half the milk with cream or add a splash of vanilla extract to the batter.
Use two pans to speed up cooking if making a large batch.
Fill crepes with fresh fruit, Nutella, or savory fillings like ham and cheese for variety.

Storage

Store cooked crepes in an airtight container or wrapped in plastic wrap in the refrigerator for up to 2 days. Reheat gently in a dry skillet or microwave with a damp paper towel to keep them soft.

How to Serve

A stack of thin crepes is shown in a black pan with a wooden handle, arranged in about ten layers. Each crepe has a golden yellow color with light brown spots and slightly crispy edges. The texture looks soft and delicate, with the top crepe displaying small round bubbles and an uneven golden pattern. The entire scene is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Keep it covered in the refrigerator and stir gently before cooking.

Why are my crepes tearing when I flip them?

Make sure your pan is well-heated and lightly buttered, and use a thin-edged spatula to carefully lift the edges. Cooking the crepe until the edges are set helps prevent tearing.