Crepe Recipe
This classic crepe recipe makes thin, delicate pancakes with a light, buttery flavor. Perfect for sweet or savory fillings, they cook quickly and fold beautifully. Enjoy them with fresh berries, powdered sugar, or your favorite toppings for an elegant breakfast or dessert.
Equipment
- Blender
- Mixing bowl
- Whisk
- 9" nonstick skillet
- Spatula
- Measuring cups
- Measuring spoons
- Ladle or small measuring cup
Ingredients
- 1 cup all-purpose flour
- 2 large eggs, room temperature
- Fresh berries and confectioners' sugar
- 4 tsp granulated sugar
- ½ tsp kosher salt
- 1¼ cup whole milk, room temperature
- 3 tbsp unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter
Instructions
- Blend eggs, milk, flour, sugar, salt, and melted butter in a blender until smooth, about one minute, then cover and refrigerate for at least an hour or up to two days.
- Preheat a 9" nonstick skillet over medium heat, melt a small amount of cold butter, reduce heat to medium-low, briefly whisk the batter, and pour 1/4 cup into the pan.
- Lift the pan off the heat and tilt it in a circular motion to evenly spread the batter.
- Cook until the top is set and the bottom is golden, about 45 seconds, then flip and cook for another 45 seconds.
- Fold the crepe into quarters using a spatula, transfer to a plate, and repeat with the remaining batter to make eight crepes.
- Serve with berries and a dusting of confectioners' sugar if desired.
Notes
- Let the batter rest to relax the gluten, which makes the crepes tender.
- A nonstick skillet works best, but a well-seasoned crepe pan or cast iron pan also works beautifully.
- If the batter seems too thick after chilling, whisk in a tablespoon or two of milk.
- You can keep the first cooked crepes warm in a low oven while finishing the rest.