Here’s a recipe for Homemade Crepes! This classic French dish is simple and versatile, perfect for breakfast, brunch, or even dessert. The batter is quick to make, and you can fill the crepes with sweet or savory fillings depending on your preference.
Homemade Crepes Recipe
Yields: About 8-10 crepes (depending on the size of your pan)
Ingredients:
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1 cup (120g) all-purpose flour
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2 large eggs
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1 1/2 cups (360ml) milk (whole milk works best)
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2 tbsp (30g) melted butter (plus extra for cooking)
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1 tbsp sugar (optional, for sweet crepes)
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1 tsp vanilla extract (optional, for sweet crepes)
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A pinch of salt
Instructions:
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Make the Crepe Batter:
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In a large mixing bowl, whisk together the flour, eggs, and a pinch of salt.
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Gradually pour in the milk, whisking continuously to avoid lumps. If you have a hand mixer or stand mixer, you can use that to get a smooth batter.
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Once the mixture is smooth, stir in the melted butter. For sweet crepes, add sugar and vanilla extract.
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The batter should be quite thin and runny (like heavy cream). If it’s too thick, add a bit more milk to reach the right consistency.
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Let the batter rest for 15-30 minutes if you have the time. This helps the gluten relax and results in a more tender crepe.
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Prepare Your Pan:
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Heat a non-stick skillet or crepe pan over medium heat. You can lightly grease the pan with a bit of butter or oil (use a paper towel to spread a thin layer).
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Once the pan is hot (but not smoking), you’re ready to cook.
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Cooking the Crepes:
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Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt the pan in a circular motion to spread the batter evenly across the bottom.
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Cook the crepe for 1-2 minutes until the edges begin to lift and the bottom is golden brown. You can gently lift the edge with a spatula to check.
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Flip the crepe carefully using a spatula or by gently tossing it (if you’re feeling confident!) and cook for another 30 seconds to 1 minute on the other side. It should also turn golden brown.
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Remove the crepe from the pan and set it aside on a plate. Cover with a clean kitchen towel to keep warm while you cook the remaining crepes.
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Serving:
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Serve the crepes immediately while they’re warm. You can stack them and keep them covered until all are cooked.
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For a sweet version, top with fruit, whipped cream, nutella, chocolate sauce, or a sprinkle of powdered sugar.
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For a savory version, fill them with ingredients like cheese, ham, spinach, or sautéed mushrooms.
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Tips for Perfect Crepes:
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Rest the batter: If you have the time, let the batter rest for 30 minutes. This will allow the flour to absorb the liquid and help prevent the crepes from being tough.
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Thin batter: Crepes need a thin batter to spread easily in the pan. If it seems too thick, add a little more milk until it’s pourable and smooth.
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Consistent heat: Maintain medium heat. If the pan is too hot, the crepes will cook too fast and may burn. If it’s too cool, they’ll take too long and may become chewy.
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Non-stick pan: A good non-stick pan or crepe pan is key to making crepes that won’t stick or tear.
Variations:
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Buckwheat Crepes (Galettes): For a more rustic flavor, use buckwheat flour in place of all-purpose flour. These are traditional for savory fillings, like ham and cheese.
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Flavored Crepes: You can add cinnamon, orange zest, or a splash of liqueur (like Grand Marnier) to the batter for a fun twist.
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Vegan Crepes: Substitute the eggs with 1/2 cup of unsweetened applesauce, and use almond milk or oat milk in place of regular milk. You can use vegetable oil or coconut oil instead of butter.