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How to Make the Best Crêpes Recipe

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Deliciously thin and versatile crêpes made with a simple batter of eggs, milk, water, flour, butter, and salt. Perfect for sweet or savory fillings, these crêpes can be prepared ahead of time and customized with fruits, jams, cheeses, or sautéed vegetables for a delightful meal or dessert.

Ingredients

Batter

  • 4 large eggs
  • 1 cup milk (whole milk is best)
  • 1 cup water
  • 1 1/4 cups sifted all-purpose flour
  • 3 tablespoons butter, plus more for cooking (melted)
  • 1/2 teaspoon kosher salt

Toppings and Fillings (optional)

  • Fresh berries or sliced fruit
  • Assortment of jams or preserves
  • Savory or sweet spreads
  • Soft cheeses
  • Sautéed vegetables (such as spinach, onions, or mushrooms)
  • Whipped cream
  • Nuts, chocolate, coconut, fresh herbs

Instructions

  1. Prepare the Batter: Combine all the batter ingredients—eggs, milk, water, sifted flour, melted butter, and kosher salt—in a blender. Blend on high speed for about one minute until smooth. Let the batter sit at room temperature for about one hour to allow the flour to fully hydrate. For convenience, you can refrigerate the batter overnight, but be sure to let it warm to room temperature before cooking.
  2. Cook the Crêpes: Preheat a 6 or 7-inch nonstick skillet over medium heat until hot. Brush or melt about a teaspoon of butter to coat the skillet. Using a 1/4 cup measuring cup, pour the batter into the center of the skillet, tilting and swirling the pan to spread the batter evenly to the edges. Cook until the surface is bubbly and edges begin to lift, then carefully flip the crêpe using a spatula or your fingers. Cook the other side briefly until lightly golden. Remove the cooked crêpe to a plate and cover it with another plate to keep warm. Butter the skillet before each subsequent crêpe.
  3. Assemble with Fillings: To serve, spread about one-quarter of a crêpe with your choice of filling—sweet or savory. Fold the crêpe in half, then fold over again into a triangle. Garnish or top with additional spreads, powdered sugar, fresh fruit, or any preferred toppings.
  4. Make Ahead: Crêpes can be made several hours in advance and kept covered at room temperature without drying out, allowing for easy entertaining or meal prep.

Notes

  • Letting the batter rest for an hour improves texture and prevents tearing during cooking.
  • Use a nonstick skillet for best results and easy flipping.
  • Butter the pan between crêpes to prevent sticking and add flavor.
  • Crêpes are very versatile and can be customized with both sweet and savory fillings.
  • For fluffier crêpes, some recipes add a bit of sugar or vanilla, but this classic version keeps the batter simple for maximum versatility.
  • If refrigerated overnight, make sure to bring the batter back to room temperature before cooking for even cooking.

Find it online: https://justsosavory.com/how-to-make-the-best-crepes-recipe/