Crepes

Thin, custard-like pancakes made with eggs, milk, water and flour.

Course Breakfast

Cuisine French

Keyword crepes

Prep Time 5

Cook Time 10

Total Time 15

Servings crepes

Calories 115kcal

Author Emma Chapman

Ingredients

4 eggs
1 cup milk
1 cup water
½ teaspoon salt
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ cup melted butter

Instructions

In a blender, combine the eggs, milk, water, salt and vanilla extract. Blend to combine.
Then blend in the flour and melted butter. I like doing this in a blender, but if you don’t have one you could also do this in a mixing bowl and whisk together by hand.
Lightly spray a nonstick pan with cooking spray. Over medium heat pour in 1/3 cup of the crepe batter and immediately swirl the pan so the batter spreads out as thin as it will go.
Once the edges set, and you will likely see a few bubbles in the center, use a rubber spatula to go around the edges of the crepe to get underneath it. Then flip it and cook for another minute or two on the other side.
Repeat until you’ve cooked all the batter into crepes. Serve warm.

Notes

Some will recommend shifting the flour into the batter so as to avoid any lumps. I don’t find this necessary, although it does work to avoid batter lumps. If you see any, simply whisk or mix more.

You do not have to use cooking spray on a nonstick pan. I like to as I find the cooking spray (or oil, or butter) will add a little more color and texture to the outside of the crepe. But you can skip it.

Crepes store well! I save any leftovers in an airtight ziplock with parchment paper in between each. I will rewarm them in the microwave for 30 seconds to reheat them.

Since leftover crepes are so easy to rewarm, I tend to make more than I need, which is why this recipe makes around 15 crepes. You can easily cut this recipe in half if you want to make less.

Nutrition