Description
Thin, delicate homemade crepes made with simple pantry ingredients. Perfect for breakfast, dessert, or savory fillings, and ready in just 20 minutes.
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- Optional: 1 teaspoon vanilla extract or 1 tablespoon sugar for sweet crepes
- Optional: 1 tablespoon cocoa powder for chocolate crepes
Instructions
- In a mixing bowl, whisk together the flour and eggs until combined.
- Gradually add the milk and water, stirring until the batter is smooth.
- Mix in the salt and let the batter rest for a few minutes.
- Heat a lightly oiled non-stick skillet over medium-high heat.
- Pour about 1/4 cup of batter into the skillet, tilting in a circular motion to evenly coat the surface.
- Cook for 1–2 minutes, until the bottom is lightly golden.
- Loosen with a spatula, flip, and cook the other side for another 1–2 minutes.
- Repeat with remaining batter, stacking crepes on a plate as you go.
Notes
- Batter should be thin like heavy cream—add more milk or water if needed.
- For sweet crepes, add vanilla or sugar; for savory, skip sugar and use fillings like mushrooms, cheese, or spinach.
- Store leftovers in the fridge for up to 3 days, stacked with parchment between crepes.
- Freeze crepes for up to 2 months, separated with parchment and tightly wrapped.
- Reheat gently in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 1g
- Sodium: 95mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
