Easy Crepe Recipe - Perfect for Sweet or Savory Fillings!

Ingredients

Flour: 1 ½ cups (200 g) all-purpose flour
Milk: 2 cups (450 ml) whole or 2% milk (or use 1 cup/225 ml milk + 1 cup/225 ml water for lighter crepes)
Eggs: 3 large
Sugar: 2 tablespoons (25 g) granulated sugar (optional for savory crepes)
Salt: A pinch (about ⅙ teaspoon)
Butter: 5 tablespoons (70 g) unsalted, melted, plus extra for the pan
Vanilla Extract: 1 teaspoon (5 ml) high-quality extract (optional for savory crepes)
Equipment:
• Blender or whisk and mixing bowl
• Non-stick skillet (8-10 inches/20-25 cm)
• Spatula
• Measuring cups/spoons or kitchen scale

Cooking Instructions

Make the Batter:

• In a blender, combine flour, milk (or milk-water mix), eggs, sugar, salt, melted butter, and vanilla extract. Blend for 20-30 seconds until smooth.

• No blender? Whisk ingredients in a bowl until no lumps remain.

• The batter should be thin, like heavy cream. If it's too thick, add a splash of milk.

• Cover and let the batter rest for 15-30 minutes at room temperature (or up to 24 hours in the fridge). This helps make tender crepes.

Heat the Pan:

• Place a non-stick skillet over medium heat. Lightly grease with a small pat of butter (wipe excess with a paper towel.

• Test the pan's heat: a drop of batter should sizzle gently. Too hot? Lower the heat slightly.

Cook the Crepes:

• Pour about ¼ cup (60 ml) of batter into the center of the hot pan. Quickly tilt and swirl to spread the batter into a thin, even layer.

• Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip with a spatula and cook for 30-60 seconds more.

• Stack cooked crepes on a plate, covering with a clean towel to keep them soft.

Serve & Enjoy:

• Serve warm with your favorite toppings! For sweet crepes, try fresh fruit, whipped cream, Nutella, jam, or a sprinkle of powdered sugar. For savory, fill with cheese, ham, spinach, or eggs.

• Fold in half, quarters, or roll them up for a beautiful presentation.

Chef's Note

• Rest the Batter: Letting it sit relaxes the gluten for softer crepes.

• Thin Batter is Key: Adjust with a little milk if it thickens while cooking.

• Use a Hot Pan: But not too hot-medium heat prevents sticking and ensures even cooking.

• Experiment with Fillings: Sweet or savory, the possibilities are endless! Try strawberries and cream or sautéed mushrooms with cheese.

• Store Leftovers: Stack cooled crepes with parchment paper between them, wrap tightly, and refrigerate for up to 3 days or freeze for 1 month. Reheat gently in a skillet.
Why You'll Love These Crepes: This recipe is foolproof, versatile, and perfect for breakfast, brunch, or dessert. Whether you're a beginner or a pro, you'll have fun creating your own crepe masterpieces. Share your favorite fillings in the comments, and let's inspire each other!