Best Crepes Recipe (with Video)

I love this crepe recipe because it’s a game-changer in the kitchen. The way I blend every ingredient into a smooth batter makes getting creative effortless. It gives me the perfect base for any fill-ins, from fresh fruit to whipped cream, turning breakfast or dessert into a playful, satisfying experience.

I love making these crepes because they are simple yet nutritious. I think its one of the best breakfast dishes ive ever tried.

I use 1 cup all-purpose flour along with 2 eggs, 1 cup milk, a pinch of salt and 2 tablespoons melted butter to create a batter that is light and full of protein. The recipe is so easy and it only takes a few minutes in the blender to mix everything perfectly.

I always find that these crepes are really versatile. I often compare them to my favorite Egg Benedict and other easy crepe recipes I enjoy for both breakfast and dessert.

They also remind me of the homemade feel of a good breakfast casserole or even a Pavlova-like treat. I like that they give you energy and are a good mix of carbs, protein and fats making them a nutritious start to your day.

Why I Like this Recipe

I love this recipe because it’s super simple to make. I can toss all the ingredients into my blender and get a smooth batter quickly so there’s less fuss in the kitchen.

I like that it’s really versatile too. I can make them for breakfast, brunch or even dessert and change up the fillings however I want.

Another reason is that the crepes always turn out light and tasty. They cook up nicely and I can never resist trying a new topping every time.

Lastly, it’s really a cool hack that makes cooking a bit of fun. I enjoy how this recipe makes cooking feel less like work and more like a chill experiment in the kitchen.

Ingredients

• All-purpose flour gives the crepes their body and energy from carbohydrates, making them filling.
• Eggs add protein and richness while also helping bind the ingredients together.
• Milk provides essential calcium and a smooth texture that makes the crepes creamier.
• Water thins out the batter, ensuring a light and delicate consistency for each crepe.
• A pinch of salt enhances all the flavors and balances out the sweetness from other elements.
• Melted butter delivers a delicious richness and helps the crepes cook evenly.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1/2 cup water
• Pinch of salt
• 2 tablespoons melted butter

How to Make this

1. Pour 1 cup all-purpose flour, 2 eggs, 1 cup milk, 1/2 cup water, a pinch of salt, and 2 tablespoons melted butter into your blender.

2. Blend them together until the batter is smooth and free of lumps.

3. Let the batter rest for about 10 to 15 minutes so it thickens a little bit.

4. Heat a non-stick frying pan over medium heat and lightly grease it with a bit of butter.

5. Pour about 1/4 cup of the batter into the pan, tilting it so the batter spreads into a thin, even layer.

6. Cook for around 1 to 2 minutes, until the edges start to lift from the pan.

7. Flip the crepe carefully using a spatula and cook the other side for about 30 seconds to 1 minute.

8. Transfer the cooked crepe to a plate and cover it with a clean towel to keep it warm.

9. Repeat with the remaining batter, re-greasing the pan when needed.

10. Serve your crepes hot with your favorite fillings like fresh fruit, jam, or whipped cream and enjoy every bite!

Equipment Needed

1. Blender
2. Measuring cups and spoons
3. Nonstick frying pan
4. Spatula
5. Plate
6. Clean towel

FAQ

• Q: Can I make the batter ahead of time?
  A: Yeah, you can make it a few hours before, but it’s best to give it a quick whisk to remove any lumps before you cook.
• Q: Do I need to let the batter rest?
  A: It really helps if you let the batter sit for about 30 minutes. This gives the flour time to absorb the liquids and makes a smoother crepe.
• Q: What if my batter is too thick?
  A: You can just add a little extra milk or water to thin it out. Just stir it in slowly until it’s the right consistency.
• Q: What’s the best pan to use for crepes?
  A: A non-stick skillet is perfect for this recipe. Make sure it’s well heated on low to medium heat so your crepes cook evenly.
• Q: Can I substitute different ingredients?
  A: Sure, you can swap out a bit of the milk with water or try using different types of flour, but keep in mind it might change the texture a little bit.

Best Crepes Recipe (with Video) Substitutions and Variations

• For all-purpose flour, you could sometimes use whole wheat flour or even spelt flour for a nuttier flavor; note that the texture might be a tad denser.
• If you don’t have eggs, try using a flax egg (mix 1 tablespoon of ground flax with 3 tablespoons water) or applesauce to help bind the crepes together.
• Instead of regular milk, consider almond milk, soy milk, or even oat milk if you need a dairy-free option; these alternatives work great with a slight difference in taste.
• For melted butter, you may substitute vegetable oil or coconut oil, which not only gives a different flavor profile but can also change the crepe’s richness a bit.

Pro Tips

1. Make sure you don’t overmix the batter cause too much mixing can make the crepes turn out tough instead of light and airy.
2. Let the batter rest for the full 10-15 minutes even if you’re impatient, it really helps the flour absorb the liquids better and gives you smoother crepes.
3. Keep an eye on your pan’s temperature, you wanna use medium heat so the crepes cook evenly—too hot and they’ll burn before they’re thin and tender.
4. Always add a little extra butter to the pan between batches, it not only stops the crepes from sticking but also adds a bit of extra flavor that makes them even tastier.