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Horizontal image of a row of folded thin pancakes on a white plate surrounded by white towels, with mugs in the background.

Basic Crepes

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  • Author: Nikki Cervone
  • Total Time: 1 hour
  • Yield: About 12 10-inch crepes 1x

Description

Thin, soft, and pliable, learn how to make our recipe for basic crepes. Rolled or folded, filled or topped, easily customize them.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 1 1/2 cups whole milk, plus more as needed
  • 1 tablespoon vegetable oil, for greasing

Instructions

  1. Whisk together the flour, sugar, and salt in a medium-size bowl. Set aside.
  2. In a separate medium-size bowl, whisk together the melted butter, eggs, and milk.
  3. Gradually add the dry ingredients to the wet ingredients while whisking constantly, until a smooth and thin batter forms. There should be no lumps.
  4. Cover the bowl with plastic wrap and let sit in the refrigerator for 30 minutes to 1 hour.
  5. When ready to cook, dip a paper towel in the vegetable oil and thinly coat the bottom and sides of a 10-inch nonstick skillet. Heat the skillet over low heat.
  6. Briefly re-whisk the batter and pour a little less than 1/4 cup into the middle of the pan. Immediately tilt the pan and quickly swirl the batter to evenly coat the entire bottom of the pan with a thin layer.
  7. Cook without moving the pan, until the edges are dry and starting to turn golden brown, 1-2 minutes.
  8. Loosen the edges of the crepe from the sides of the pan with a rubber spatula. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips, and flip. Cook for an additional 1 minute.
  9. Remove the crepe from the skillet and place on a half-size baking sheet lined with parchment paper. Determine if you would like to add more milk for a thinner crepe, and whisk in more milk one tablespoon at a time to achieve your desired consistency.
  10. If necessary, very lightly re-grease the skillet with more oil using a paper towel. Repeat the process to make the remaining crepes, shingling each crepe slightly on top of the other on the baking sheet.
  11. Fill the crepes with your preferred spreads and ingredients. Roll or fold in quarters and serve while warm.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Crepe
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: basic, crepes

Find it online: https://foodal.com/recipes/pancakes/basic-crepes/