Basic Crepes
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Basic Crepes are baked nice and thin so they can easily be filled with your favorite fillings such as fruit, whipped cream or even cream cheese! This crepe recipe only takes 6 ingredients and comes together quick for an easy weekday breakfast or even fancy weekend brunch.
Looking for other simple breakfast recipes? Check out my recipes for Hashbrown Breakfast Casserole, Easy Pancakes or even this Breakfast Pizza.
Crepes are a special treat at our house and I feel like I always need to double or even triple this recipe whenever I make it because our fam can eat a whole lot of these delicious, thin pancakes. Crepes have a crisp, buttery flavor that is just irresistible. I know your fam is going to love this recipe and you are going to love how easy these are to make.
How to make Crepe Batter
I like to use my blender to easily mix together the batter for this basic crepe recipe. Another method would be to use and electric/stand mixer. You can even mix by hand if you need to.
To mix in the blender or with an electric mixer, combine the eggs, milk, water, melted butter, flour and salt together. Mix together until the batter is smooth, without any lumps. Scrape down the sides of the bowl and mix again until everything is combined.
The batter will be thin and runny, unlike pancake batter. You should be able to pour the batter easily and there should not be any lumps in the crepe batter.
How to Cook Crepes in a Pan
To cook the crepes, place an 8-10 inch skillet over medium-low heat. Melt a little butter in the bottom of the pan. Pour about 1/4 cup of the crepe batter into the edge of the pan while you hold the pan towards that edge, quickly swirl the batter around the bottom of the pan until it covers the whole bottom of the pan.
This is the part that for some reason always seems to be the hardest. Learning to flip crepes can take a few tries at first, but keep trying, you will get it.
Allow the crepe to cook on that one side until the edges are crisp and slightly browned. Carefully slide a spatula under the crepe to the center, lift the crepe and quickly flip over to cook the other side of the crepe. Cook the crepe for an additional 1-2 minutes, until fully cooked.
For each additional crepe, melt a little butter in the pan before pouring in more batter. This will ensure the crepes won’t stick to the pan when you are trying to flip them as well as adding a ton of buttery flavor. Adjust the amount of batter you pour into the pan as needed according to the thickness of the crepes and the size of your skillet.
Can I make Crepes Ahead?
If you are planning a big breakfast or brunch, you can absolutely get some of the hard work out of the way and make this crepe recipe ahead.
This crepe recipe can be made up to 3 days in advance of when you will be using them. Simply cook and stack the crepes on top of each other. To store crepe in the refrigerator, wrap tightly in plastic wrap and then place in an air tight container or zip top bag.
When you are ready to use the crepes, they can be reheated over medium-low heat in the pan you made them in, or they are also delicious cold. Just fill with your favorite fillings and enjoy!
How to Freeze Crepes
This basic crepe recipe can also be frozen. To freeze crepes, cook as directed and then stack the crepes with a piece of waxed or parchment paper between each crepe. I like to wrap the stack in plastic wrap, then place in a zip top freezer bag. The crepes can be frozen for up to 3 months.
To thaw the crepes, place in the refrigerator over night before you will be using them. They can then be reheated in the microwave for 15-30 seconds, or in a skillet over medium-low heat.
Basic Crepe Recipe
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Basic Crepe Recipe
Ingredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter melted and cooled
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- more butter for cooking
Instructions
- In the jar of a blender, or bowl of stand mixer, combine the eggs, milk, water, butter, flour and salt.
- Mix until well combined, scraping down the sides as needed. The batter should not be lumpy, but smooth.
- Place an 8-10 inch skillet over medium low heat. Melt a little butter into the bottom of the pan, just enough to cover the bottom of the pan.
- Hold the pan up tilted to one side, pour in about 1/4 cup of batter and roll the batter all around the bottom of the pan.
- Cook the crepe for 1-2 minutes, until the edges are cooked and pull slightly away from the pan.
- Slide a spatula under the crepe to the center and quickly flip the crepe over in the pan to cook the other side.
- Cook for an additional 1-2 minutes, until fully cooked.
- Continue cooking until all the batter has been used.
- Fill with your desired fillings and roll up
Notes
- Fruits
- berries
- peaches
- bananas
- Whipped Cream
- Cream Cheese
- Greek Yogurt
Nutrition
Basic Crepes are baked nice and thin so they can easily be filled with your favorite fillings such as fruit, whipped cream or even cream cheese! This crepe recipe only takes 6 ingredients and comes together quick for an easy weekday breakfast or even fancy weekend brunch.
