Description
These homemade crepes are thin, delicate, and versatile. Perfect for sweet or savory fillings, they make a delicious breakfast, brunch, or dessert option.
Ingredients
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- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- Additional butter or oil for the pan
Instructions
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add the milk, whisking constantly to avoid lumps.
- Stir in the melted butter, sugar (if using), and salt until the batter is smooth and slightly thin.
- Let the batter rest for at least 30 minutes at room temperature, or refrigerate for up to 1 hour.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour about 1/4 cup of batter into the skillet and swirl to evenly coat the bottom.
- Cook for 1-2 minutes or until the edges lift and the bottom is lightly golden, then flip and cook for another 30 seconds to 1 minute.
- Transfer to a plate and repeat with remaining batter, greasing the skillet as needed.
- Fill with desired toppings or fillings and serve warm.
Notes
- Use a blender for an extra-smooth batter.
- Crepes can be made ahead and stored in the fridge for up to 2 days or frozen with parchment between layers.
- Great fillings include Nutella, fresh fruit, whipped cream, ham and cheese, or sautéed vegetables.
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg