Crepes
These 6-ingredient thin pancakes have a classic flavor and delicate texture. They can be served many different ways!
Ingredients
- 2 large eggs
- 1.5 cups milk*
- 1 cup all purpose flour (5 ounces by weight)
- 3 tbsp melted salted butter**
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- extra butter for cooking if desired***
Instructions
- Combine all ingredients in a blender and blend for 15 seconds, until combined.
- Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.
- Heat a 10" nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).
- Cook the crepe for 45-60 seconds, until browned on the bottom.
- Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
- Serve the crepes rolled or folded into triangles, and with any garnishes you'd like. I usually do a dusting of confectioner's sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.
Notes
*Any fat percentage of milk works here, but I like whole milk.
**This is a case where I like to use salted butter instead of unsalted, both for the batter and for the pan. If using unsalted, add 1/8 tsp salt to the batter.
***Using butter will give the crepes speckled browning and extra flavor, whereas only using the nonstick pan will give it more even browning. Both work!
If the first crepe or two don't turn out great, don’t worry, this is considered so common it's almost part of the process. Use your intuition, adjust your heat if necessary, and your technique will get better with each crepe you make.
See the blog post for tons of sweet and savory filling ideas.
Storing leftovers: Crepes can be stacked right on top of each other in an airtight container. No need to put wax paper between them (that only applies for freezing, so they don’t get frozen stuck together). They will keep in the fridge for up to 5 days.
Freezing: Crepes freeze very well. I recommend stacking them individually between pieces of parchment paper or wax paper, which allows you the option to take a few out at a time. Then place them in a plastic bag or airtight container. Store for up to 2 months.
Make-ahead Option: You can make the batter up to 24 hours ahead of time. I find the easiest thing is to make the batter the night before, then store in the fridge. Then cook the crepes fresh in the morning. You can also cook the crepes completely, then either freeze them per the instructions above, or store them in the fridge for a couple days.
Reheating:
- Microwave: This is an instance where the microwave actually works really well. Microwave in a closed container (with a lid) until warm. Time will vary depending on the number of crepes and appliance strength, but I’d start with 15 seconds for one, and 45 seconds for a stack.
- Skillet: You can also reheat them in a skillet, but you’d have to do this one-by-one, so it’s not as ideal. Try medium heat for 30 seconds per side.
- Oven: Wrap in foil so moisture is not lost, at 250F for 8-10 minutes.
Nutrition
Calories: 306kcal, Carbohydrates: 34g, Protein: 10g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 125mg, Sodium: 134mg, Fiber: 1g, Sugar: 11g