I discovered the joy making this recipe, where simple ingredients transform into a blissful French delight. Each delicate crepe fills me with excitement and confidence as I add my own twist to create truly irresistible charm. Crepe Recipes never fail to impress me with their light, airy perfection.

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I recently discovered the easiest crepe recipe thats quickly become one of my favs any time I wanna impress my family with a French classic. I love mixing 1 cup all-purpose flour with 2 large eggs (room temp works best) then adding 1/2 cup milk and 1/2 cup water.

I also stir in 2 tablespoons melted unsalted butter, a pinch of salt and if im in the mood for something sweet, 1 tablespoon sugar. I learned a few clever tips from a couple of my go-to Homemade Cookbooks and Baking Books that make this crepe recipe foolproof every time.

Whether you want a Sweet Crepes Recipe or more of an Easy Crepe Recipe with a twist, following these steps will help you nail a crepe texture thats light and versatile. Enjoy experimenting and impress your friends with your new Homemade Recipe Book find.

Why I Like this Recipe

I really like this recipe because it’s super easy to follow. Even if I sometimes mess up cooking, the directions make me feel confident in the kitchen. I also like that I can switch from making it sweet or savory depending on my mood, which makes it really versatile. Another reason is that the crepes come out really thin and light every time, and I love that texture even though I’m not a pro at flipping them sometimes. Lastly, making these crepes feels fun and kinda like a mini project – its a great way for me to experiment with different fillings and impress my family and friends.

Ingredients

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All-purpose flour gives lots of carbohydrates, helps the crepes get a light, airy texture.
Large eggs pack protein and help bind all the stuff together for a smoother batter.
Milk makes the crepes richer and adds a bit of calcium, which is pretty healthy too.
Water is used to thin out the batter so it spreads real well in the pan.
Unsalted butter offers a creamy touch and boosts flavor without making the dish too salty.
Sugar (optional) is perfect if you want a hint of sweetness in your crepes.

Ingredient Quantities

1 cup all-purpose flour

2 large eggs (at room temp if possible)

1/2 cup milk

1/2 cup water

2 tablespoons unsalted butter, melted

A pinch of salt

1 tablespoon sugar (optional for sweet crepes)

How to Make this

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1. First, in a bowl, mix 1 cup all-purpose flour with a pinch of salt and 1 tablespoon sugar if you’re going for sweet crepes.

2. In another bowl, whisk together 2 large eggs, 1/2 cup milk, 1/2 cup water, and then add in the 2 tablespoons melted unsalted butter slowly.

3. Now gradually combine the egg mixture into the dry ingredients while stirring constantly to avoid any lumps.

4. Let the batter rest for about 10-15 minutes so the flour can absorb all the liquid, which makes the crepes lighter.

5. Preheat a non-stick pan over medium heat and lightly grease it with some butter or oil.

6. Pour about 1/4 cup of batter into the center of the pan then tilt and swirl the pan until you get a thin even layer.

7. Cook the crepe for 1 to 2 minutes until the edges begin to lift from the pan, then use a spatula to flip it carefully.

8. Allow the other side to cook for around 1 minute until it’s lightly golden.

9. Remove the crepe from the pan and repeat the process with the remaining batter.

10. Serve the crepes hot with your choice of sweet or savory fillings; enjoy and bon appetit!

Equipment Needed

1. Mixing bowl for the dry ingredients
2. Mixing bowl for the egg and liquid mixture
3. Measuring cups and spoons to measure flour, sugar, milk, water, and butter
4. Whisk to beat the eggs and blend the liquids
5. Ladle or a 1/4-cup measure to pour the batter into the pan
6. Non-stick pan for cooking the crepes
7. Spatula for flipping and removing crepes from the pan
8. Stove or cooktop to heat the pan

FAQ

Q: Can I use a different type of milk to make the crepes?

A: Yup, you can use almond, soy or any other milk you like, but it might change the flavor a bit.

Q: Do I really have to use melted butter?

A: Using melted butter helps blend everything smooth, so it's best if you use it, but if you're out, you can try oil instead.

Q: Should I add sugar to the recipe?

A: If you're goin for sweet crepes, then yes, a tablespoon of sugar works great. Otherwise, you can leave it out for savory ones.

Q: How thin should the batter be?

A: The batter should be kinda thin, so it spreads out nicely in the pan. If it's too thick, add a bit more milk or water.

Q: When do I know its time to flip the crepe?

A: Look for the edges to start lifting from the pan and a few little bubbles on the surface, then its ready to flip.

How To Make Crepes Recipe Substitutions and Variations

All-purpose flour – you could try using whole wheat or spelt flour for a nuttier flavor
Eggs – if you need a vegan alternative, mix 1 tablespoon ground flaxseed with 3 tablespoons water as a substitute per egg
Milk – almond milk or soy milk works just fine and can give the crepes a slightly different taste
Water – if you want a creamier texture, replace it with extra milk or even a light fruit juice like apple juice
Unsalted butter – you can use melted coconut oil or olive oil, but keep in mind this might change the flavor a bit

Pro Tips

1. When mixin the wet and dry ingredients, add the liquid slowly and give it a good whisk so you don’t end up with gross lumps in your batter.
2. Let the batter sit for like 10-15 minutes really does make a difference, it gives time for the flour to absorb and makes your crepes way lighter.
3. Preheat your non-stick pan just right – too hot and your crepes can burn, too low and they might stick; medium heat is the sweet spot.
4. Pour your batter in the center and quickly tilt the pan around. It might take a few tries to get that super thin and even coating, but trust me, practice makes perfect.

How To Make Crepes Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

227

kcal

Equipment: 1. Mixing bowl for the dry ingredients
2. Mixing bowl for the egg and liquid mixture
3. Measuring cups and spoons to measure flour, sugar, milk, water, and butter
4. Whisk to beat the eggs and blend the liquids
5. Ladle or a 1/4-cup measure to pour the batter into the pan
6. Non-stick pan for cooking the crepes
7. Spatula for flipping and removing crepes from the pan
8. Stove or cooktop to heat the pan

Ingredients

1 cup all-purpose flour
2 large eggs (at room temp if possible)
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter, melted
A pinch of salt
1 tablespoon sugar (optional for sweet crepes)

Directions

First, in a bowl, mix 1 cup all-purpose flour with a pinch of salt and 1 tablespoon sugar if you're going for sweet crepes.
In another bowl, whisk together 2 large eggs, 1/2 cup milk, 1/2 cup water, and then add in the 2 tablespoons melted unsalted butter slowly.
Now gradually combine the egg mixture into the dry ingredients while stirring constantly to avoid any lumps.
Let the batter rest for about 10-15 minutes so the flour can absorb all the liquid, which makes the crepes lighter.
Preheat a non-stick pan over medium heat and lightly grease it with some butter or oil.
Pour about 1/4 cup of batter into the center of the pan then tilt and swirl the pan until you get a thin even layer.
Cook the crepe for 1 to 2 minutes until the edges begin to lift from the pan, then use a spatula to flip it carefully.
Allow the other side to cook for around 1 minute until it's lightly golden.
Remove the crepe from the pan and repeat the process with the remaining batter.
Serve the crepes hot with your choice of sweet or savory fillings; enjoy and bon appetit!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.