Description
Classic French crepes that can be made sweet or savory, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/2 cup water
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional butter for cooking
Instructions
- Blend all ingredients for 30 seconds until smooth
- Let batter rest for 30 minutes
- Heat a non-stick pan over medium heat
- Add a small amount of butter to coat the pan
- Pour about 1/4 cup batter, swirling to coat the pan
- Cook until edges brown and surface appears dry
- Flip and cook other side briefly
- Repeat with remaining batter
Notes
- Batter can be made in a blender for ultra-smooth texture
- For savory crepes, reduce sugar to 1 teaspoon and omit vanilla
- Use an 8-inch non-stick pan if you don’t have a crepe pan
- Watch for edges to brown and tiny bubbles before flipping
- Add more batter if crepes are tearing when flipping
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 3g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
Keywords: French crepes, homemade crepes, breakfast crepes, dessert crepes, savory crepes
