Description
| Light, thin, and buttery French-style crepes perfect for sweet or savory fillings. |
Ingredients
-
1 cup all-purpose flour
-
2 large eggs
-
1/2 cup milk
-
1/2 cup water
-
1/4 tsp salt
-
2 tbsp butter, melted
-
(Optional: 1 tbsp sugar, 1/2 tsp vanilla extract for sweet crepes)
Instructions
-
In a bowl or blender, combine eggs, milk, water, salt, and melted butter.
-
Gradually whisk in the flour until batter is smooth.
-
Let the batter rest for at least 30 minutes in the fridge.
-
Heat a non-stick pan over medium heat and grease lightly.
-
Pour 1/4 cup of batter into the pan, swirl to coat thinly.
-
Cook for 1–2 minutes until edges lift, then flip and cook for 30 seconds.
-
Stack crepes with wax paper in between and serve with your favorite fillings.
Notes
-
Batter can be stored in the fridge for up to 2 days.
-
Crepes freeze well—layer with wax paper and store in an airtight bag.
-
For savory crepes, skip sugar and vanilla; try using buckwheat flour.
-
Add a pinch of nutmeg or cinnamon for warm flavor in sweet crepes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-fried
- Cuisine: French
Nutrition
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 9 g
- Fiber: <1 g
- Protein: 3 g
- Cholesterol: 40 mg