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Easy Crepes
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- #15848
Milk, flour and eggs combine nicely to produce one of America's favorite French delights. No fancy crepe maker needed here. Simply grease your best frying pan and ladle a thin coat of batter and flip. Fill with juicy fruit compote or top with whipped cream.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
12 reviews
2 comments
ingredients
1/2 cup all-purpose flour
3 eggs
1 cup milk
directions
Preheat a small, lightly greased skillet.
Mix together the flour and eggs in a bowl. Mix until smooth. While whisking, slowly add the milk and continue to mix until the mixture is smooth.
Pour 1/3 cup of the crepe batter onto the skillet. Tilt the skillet to spread the batter evenly on the bottom. Let cook until the bottom is dry. Carefully turn the crepe over using a large spatula and cook on the other side until the crepe is firm.
Remove from the pan and let cool on paper toweling. Stack the cooked crepes with paper towels between them while preparing the remaining crepes.
Fill the crepes as desired and serve immediately.
recipe tips
Mixing
Use a whisk to make sure your batter is smooth. Clumps of flour can result in uneven cooking and texture.
Pouring
Pour the batter into the center of the pan and immediately swirl it around to form a thin, even layer.
Flipping
Use a large, thin spatula for flipping the crepes. It will make it easier and less likely for the crepe to tear.
Filling and Flavoring Ideas
Classic French Crepes: These are usually served with a simple dusting of powdered sugar or a squirt of lemon juice.
Chocolate Crepes: Add some cocoa powder to the batter and fill with whipped cream or chocolate ganache.
Savory Crepes: Add some herbs to the batter and fill with ingredients like ham, cheese, and eggs for a delightful brunch.
common recipe questions
Can I use a different flour than all-purpose?
All-purpose flour is the most commonly used flour for crepes because of its medium gluten content which provides the right balance between elasticity and tenderness. However, you can also use buckwheat flour for a gluten-free option or whole wheat flour for a more rustic, hearty crepe.
Can I use a different type of milk, like almond or oat milk, for this recipe?
Yes, you can use non-dairy milk such as almond milk or oat milk to make crepes. The crepes might taste slightly different due to the unique flavors of these milks, but they will still be delicious.
What's the best skillet size to use for making crepes?
A skillet with a bottom diameter of 7 to 10 inches is ideal for making crepes. It's large enough to make a thin, even crepe, but not so large that it's hard to control the batter.
How do I know when to flip the crepe?
You'll know it's time to flip the crepe when the edges start to look brown and crisp, and the surface of the crepe appears dry and slightly bubbly. This usually takes about 1-2 minutes.
What can I do if my crepe batter is too thick or too thin?
If the batter is too thick, add a bit more milk. If it's too thin, add a bit more flour. The batter should be thin enough to pour but not so thin that it doesn't coat the back of a spoon.
How do I keep the crepes from sticking to the pan?
Make sure your skillet is properly preheated and lightly greased before you pour in the batter. Non-stick skillets or well-seasoned cast iron pans work best. If the crepe is sticking, it may also be that it's not yet fully cooked on the bottom.
How should I store the leftover crepes?
You can store leftover crepes in the refrigerator for about 3-4 days. Place a piece of wax or parchment paper between each crepe to prevent them from sticking together, then wrap the stack tightly in plastic wrap or put it in an airtight container.
Can I freeze the crepes for future use?
Yes, you can freeze cooked crepes. Just like when refrigerating, place wax or parchment paper between each crepe, then wrap the stack tightly in plastic wrap and place it in a freezer bag. They should stay good for up to two months. To defrost, simply place them in the refrigerator overnight. Then you can reheat them in a skillet or in the microwave.
How can I avoid crepes from tearing while flipping them?
Make sure your crepe is fully cooked on the bottom before you flip it. Also, using a thin, wide spatula can help. Be sure to gently slide the spatula under the crepe and quickly flip it.
Can I make the crepe batter in advance and store it in the refrigerator?
Yes, you can make crepe batter in advance and store it in the refrigerator. It should stay good for up to 48 hours. Just be sure to give it a good whisk before using it as the ingredients may settle.
tools needed
Measuring Cups: To measure the flour and milk for the crepes.
Small, Lightly Greased Skillet: For cooking the crepes.
Mixing Bowl: To combine the flour and eggs, and then slowly mix in the milk until the batter is smooth.
Whisk: For mixing the flour, eggs, and milk together.
Large Spatula: For flipping the crepes in the skillet to cook on both sides until set.
Paper Towels: For draining any excess oil or moisture from the cooked crepes.
Ladle: For pouring the crepe batter onto the skillet in even amounts.
nutrition data
120 calories, 5 grams fat, 12 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium.
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reviews & comments
can I use this fast crepe method for a crepe cake??
It should work. These are just basic crepes.
May 30, 2020
My Cajun grandma would make crepes. She taught me how to make them when I was a child. I hadnât made them in years and didnât trust my memory. I found this recipe came close. She never measured her ingredients. This is definitely a keeper. Super easy! Thanks!
March 2, 2019
I have made these using my vita mix and using a whisk either way they came out smooth and perfect texture for making Crepes. I always add a tsp of melted butter and a tsp of sugar to the mixture. I melt butter using a clean paper towel crunched up to lightly keep the pan greased. They always turn out perfect. My Mom used to add a bit of cold soda water to her mix and never measured she just knew the right consistency .. This recipe is fool proof.
January 2, 2019
A little âeggyâ if thatâs a word. I tasted one then added a splash of vanilla to the rest. That gave it a little kick. I also used my mixer to get all the lumps out. These were super easy so I loved them for that! Will use again. Thanks!!
March 4, 2018
I made this crepe recipe. Came out fantastic. Messed up the first one but the rest were great. Definitely a keeper.
January 20, 2018
This was amazing. Iâve tried different crepes recipes trying to duplicate my momâs âa little bit of flour and some milkâ way of making it. This was easy and so so good!!!
March 19, 2017
the crepes where so watery and they were scrambled eggs. I wont use this recipe ever again.
If they were both "watery" and "scrambled eggs" then it clearly sounds like you didn't mix the ingredients together enough. You want a smooth mixture.
September 14, 2013
This is a foolproof recipe. Works great!
May 9, 2012
This is the best recipe for crepes I have ever found. I serve these with various syrups, fruit, picante sauce, or rolled holding, chicken, shrimp, crab meat, etc. This makes crepes that are perfect....thanks.
August 2, 2009
I didn't measure out my flour or milk and the batter turned out fine. The only problem I had was that I couldn't flip them over,they didn't stick together, they fell apart. They looked terrible but tasted pretty good. I'll make these again, it was very easy and the recipe will be easy to remember! I had mine with blueberry sauce..yummy:)
try measuring next time for better results
My batter was lumpy and it also stuck to the pan! not sure if I did something wrong since it's fairly straight-forward.
If the batter wasn't mixed smooth enough it would have clumps of flour that could cause the crepes to stick to the pan.
September 11, 2007
this is a constant printed recipe on my fridge. You can even reduce the flour somewhat and it still turns out wonderful!! Fill it with savory or sweet stuff, and they will think you spent hours in the kitchen! I did add alittle salt though.
May 5, 2007
I'm 11 and i made this for my whole family, it was really easy!
January 11, 2007
Simply the best easiest, classiest, tastiest recipe in the world!!!!