How to Make the Best Crêpes

How to Make the Best Crepes foodiecrush.com

How to Make the Best Crêpes

These delicate and buttery French crêpes are so delicious, easy to make, and customizable with whatever sweet or savory fillings your heart desires. They're perfect for breakfast, brunch, lunch, or even dinner!

Course Breakfast

Cuisine French

Keyword French crepes

Prep Time 5

Cook Time 30

Rest Time 1

Total Time 1 35

Servings makes about 20 6-inch crepes

Calories 127kcal

Ingredients

For the Crêpe Batter

4 large eggs
1 cup whole milk
1 cup water
1 ¼ cups all-purpose flour, sifted
3 tablespoons melted butter, plus more for cooking
½ teaspoon kosher salt

Savory Topping Ideas

soft cheeses
sautéed vegetables (like spinach, onions, or mushrooms)
toasted nuts
fresh herbs
nut butters

Sweet Topping Ideas

whipped cream
jams or preserves
fresh berries or sliced fruit
chocolate
toasted coconut
Nutella or caramel sauce

Instructions

Make the batter. Mix all ingredients in a blender on high speed for about a minute. Let sit at room temperature for about an hour.
Alternatively, you can refrigerate the crêpe batter overnight, just be sure to leave it on the counter an hour or so before using so it can come to room temperature.
Cook the crêpes in a preheated skillet. Preheat a 6- or 7-inch nonstick skillet over medium heat. Once it's nice and hot, melt about a teaspoon or so of butter in the skillet (alternatively you could brush the skillet with melted butter), and use a ¼ cup measuring cup to pour the batter into the center of the skillet, moving it around so the batter spreads to the edges.
Cook until the surface is bubbly then carefully flip the crêpe (with your fingers or a spatula) the crêpe and cook on the other side. Remove from the heat, place on a plate, and cover with another plate until ready to use. Be sure to butter the skillet in between making your crêpes.
Add your fillings. To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.

Notes

Crêpes can be made several hours before serving and kept at room temperature. Refrigerate any leftover unfilled crêpes in an airtight container, plastic bag, or wrapped in foil for 2-3 days.

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