Description
These Easy Homemade Crepes are light, thin, and buttery with slightly crisp edges. Perfect for sweet or savory fillings, they’re a versatile and elegant treat for breakfast, brunch, or dessert! #crepes #easycrepes #homemadebrunch #frenchrecipes #breakfastideas
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp granulated sugar (optional, for sweet crepes)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional, for sweet crepes)
Instructions
- In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using). Blend or whisk until smooth with no lumps. Let the batter rest for at least 15–30 minutes (optional but recommended for tender crepes).
- Heat a non-stick skillet or crepe pan over medium heat and lightly butter it.
- Pour about 1/4 cup of batter into the pan, swirling to spread evenly into a thin layer.
- Cook for 1–2 minutes or until edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute.
- Transfer to a plate and repeat with the remaining batter, buttering the pan as needed.
- Serve warm with your choice of fillings and toppings—sweet (berries, Nutella, whipped cream) or savory (ham, cheese, spinach).
Notes
- Resting the batter allows the flour to fully absorb the liquid, making more tender crepes.
- Use a measuring cup or ladle for even crepe sizes.
- Crepes can be made ahead and stored in the fridge for up to 3 days, or frozen with parchment between each.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg