Why You’ll Love This Recipe
- Quick and easy to make with minimal ingredients
- Versatile—can be served sweet or savory
- Light, delicate texture that pairs well with various fillings
- Great for special occasions or a simple treat any day of the week
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp melted butter
- A pinch of salt
- Optional: Sugar or vanilla extract for sweet crepes
Directions
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk and water while stirring to create a smooth batter.
- Mix in the melted butter and a pinch of salt. If making sweet crepes, add sugar or vanilla extract to taste.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter into the skillet, swirling it around to coat the bottom evenly.
- Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds to 1 minute.
- Remove from the pan and repeat with the remaining batter.
Servings and Timing
- Servings: Makes about 8 crepes
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
Variations
- Sweet Crepes: Add 1 tbsp sugar and 1/2 tsp vanilla extract to the batter. Serve with chocolate spread, fruits, or honey.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Option: Substitute milk with almond, oat, or soy milk and use coconut oil instead of butter.
Storage/Reheating
- Refrigeration: Store leftover crepes in an airtight container in the fridge for up to 3 days.
- Freezing: Stack crepes with parchment paper between them and freeze in a zip-top bag for up to 2 months.
- Reheating: Warm in a skillet over low heat for 1-2 minutes or microwave for 15-20 seconds.
FAQs
How do I prevent my crepes from sticking?
Use a non-stick pan and lightly grease it with butter or oil before cooking each crepe.
Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours before using it. Stir well before cooking.
Why are my crepes tearing?
Your batter may be too thick. Try adding a little more milk or water to thin it out.
What is the best pan for making crepes?
A non-stick skillet or a crepe pan works best to ensure even cooking and easy flipping.
Can I make crepes without eggs?
Yes! Replace eggs with a flaxseed or chia seed egg substitute, or use a commercial egg replacer.
Do I need to let the batter rest before cooking?
Letting the batter rest for 15-30 minutes helps improve the texture, but it’s not required.
Can I make mini crepes instead of large ones?
Absolutely! Just use less batter per crepe and adjust the cooking time accordingly.
How do I get perfectly thin crepes?
Tilt the pan in a circular motion immediately after pouring the batter to spread it evenly.
Can I make crepes without butter?
Yes! Substitute melted butter with vegetable oil or coconut oil.
Conclusion
These simple French crepes are easy to make and endlessly customizable, making them perfect for any meal of the day. Whether you prefer them sweet or savory, this recipe will quickly become a favorite in your kitchen. Try them today and enjoy their delicate, delicious flavor!
Simple French Crepes
These Simple French Crepes are thin, delicate, and incredibly versatile! Made with just a few pantry staples, they can be enjoyed sweet or savory, perfect for breakfast, brunch, or dessert. Fill them with Nutella, fruits, or cheese for a delicious treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 crepes
- Category: Breakfast, Brunch, Dessert
- Method: Pan-Fried
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- 2 tbsp melted butter
- A pinch of salt
- (Optional: 1 tbsp sugar & ½ tsp vanilla extract for sweet crepes)
Instructions
- Prepare the Batter:
- In a large bowl, whisk together flour and eggs.
- Gradually add milk and water, stirring until smooth.
- Mix in melted butter and salt (plus sugar and vanilla if making sweet crepes).
- Heat the Pan:
- Use a non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
- Cook the Crepes:
- Pour ¼ cup batter into the pan, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until edges lift, then flip and cook 30 seconds to 1 minute.
- Serve Warm:
- Fill with Nutella, fresh fruit, whipped cream
Notes
- For extra-thin crepes, let the batter rest for 15-30 minutes.
- Gluten-Free Option: Use a gluten-free flour blend.
- Dairy-Free Option: Substitute almond, oat, or soy milk, and use coconut oil instead of butter.
Nutrition
- Calories: 15 minutes
