Description
Delicate, golden crêpes that are thin, soft, and perfectly versatile for both sweet and savory fillings. This easy recipe creates light and tender crêpes ideal for breakfast, brunch, or dessert.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon sugar (optional, for sweet crêpes)
- Additional butter or oil for the pan
Instructions
- In a mixing bowl, whisk together the flour and eggs until smooth.
- Gradually add the milk and water, stirring continuously to create a thin, lump-free batter.
- Mix in the salt, melted butter, and sugar if making sweet crêpes.
- Let the batter rest for 20–30 minutes at room temperature for a more tender texture.
- Heat a non-stick skillet over medium heat and lightly coat it with butter or oil.
- Pour about 1/4 cup of batter into the pan, swirling immediately to evenly coat the bottom.
- Cook for 1–2 minutes until the edges begin to lift, then flip and cook for another 1 minute.
- Repeat with the remaining batter, stacking finished crêpes on a plate.
- Serve warm with your favorite sweet or savory fillings.
Notes
- Allowing the batter to rest improves the texture of the crêpes.
- Add vanilla extract or cinnamon for sweet crêpes.
- For savory crêpes, omit the sugar and add herbs or cheese.
- Use a thin layer of batter for delicate, authentic crêpes.
- Layer parchment paper between crêpes before freezing to prevent sticking.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 crêpe
- Calories: 95
- Sugar: 1g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
