Name: Easy Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 large eggs; 3/4 cup milk; 1/2 cup water plus more if needed; 2 tbsp unsalted butter, melted plus more for the pan; 1 tbsp granulated sugar; 1 tsp vanilla extract; 1/4 tsp sea salt; 1 cup all-purpose flour

01

Overview

Prep15 min

Cook30 min

Total45 min

Servings8

DifficultyEasy

02

Ingredients

03

Equipment

Blender
Nonstick skillet
Ladle or measuring cup

04

Method

01

Blend the base

Blend the eggs, milk, water, melted butter, sugar, vanilla, and salt until smooth.

02

Add the flour

Add the flour and blend only until combined.

03

Rest the batter

Refrigerate the batter for at least 30 minutes.

04

Heat the skillet

Heat a nonstick skillet over medium-low heat and brush lightly with butter.

05

Pour and tilt

Pour in about 1/4 cup batter and immediately tilt the pan so it spreads into a thin circle.

06

Cook and flip

Cook for 1–2 minutes, flip, and cook for about another minute.

07

Stack and serve

Stack the finished crepes and serve with your favorite fillings.

✦

Tips

NoteTilt the pan immediately after the batter goes in — a few seconds really matter here.

NoteFor savory crepes, simply leave out the sugar and vanilla.

NoteStacked crepes keep warm and soft — do not fan them out to cool.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorStack crepes with parchment between them and refrigerate up to 3 days; the batter keeps covered for up to 1 day.

?

Frequently asked

Why did my first crepe tear?+

Almost always the pan — it wasn't hot enough yet or needed more butter. The first one is the cook's tax.

Can I make the batter ahead?+

Yes — it actually improves overnight in the fridge; just whisk or re-blend briefly before cooking.

My batter seems too thick — what now?+

Whisk in water a tablespoon at a time until it pours like thin cream.

Easy Crepes

Overview

Ingredients

Equipment