I first attempted crepes my sophomore year of college. They ended up tasty, but they were less than pretty. With nearly a decade of extra cooking experience since that time, I’ve figured out how to make crepes. Now I’m honestly not really sure why I found them so incredibly difficult – all they really take is a tiny bit of patience!
This simple crepe recipe is no nonsense and easy to use. Plus, you probably already have all the necessary ingredients at home! It can be used with your filling or topping of choice. (But may I suggest my easy mango filling?) No matter what filling you choose, this recipe will leave you wondering why you ever thought crepes were hard! This recipe makes 8-10 crepes.
- ½ a teaspoon of vegetable oil
- 2 tablespoons of butter
- 1 cup of flour
- 1 teaspoon of sugar
- 1½ cups of milk (I use almond milk and it's delicious!)
- 3 eggs
- Your favorite topping or filling. Lemon juice and powdered sugar makes an amazing simple topping. Nutella and honey are also delicious and easy!
- Coat the bottom of a 12" no-stick skillet with the vegetable oil. If you don't have a 12", use a 10". It will make smaller crepes, but they'll still be tasty!
- Heat the oiled skillet on low while you mix the other ingredients.
- Melt the butter.
- Combine the flour and sugar in a large bowl. If you're using unsalted butter, add a pinch of salt, if you'd like. If you're using salted butter, there's no need to add any extra salt.
- Vigorously whisk the eggs , butter, and milk together in a medium bowl. Whisk in the butter until fully combined.
- Add about half of the milk/egg mixture to the flour mixture and whisk thoroughly until combined. Whisk in the remaining milk mixture. When you make American style pancakes, you want to leave the batter a little lumpy. When making French-style crepes, whisk more thoroughly until the lumps are gone.
- Turn the burner's heat up to medium/medium-high and allow it to come to temperature for about one minute.
- Use the handle to tilt the skillet slightly away from you and pour or ladled about ¼ of a cup of batter into the far side of the skillet. Rock, tilt, and swirl the skillet to spread a thin layer of batter across the skillet's bottom.
- Cook for about 1 minute, or just past when the edges visibly firm up and peel back, the surface bubbles pop, and the crepe takes on a slightly dry, matte apeparance. The exact amount of cooking time needed depends on your stove and pan, but I need to cook each one for 60-90 seconds. The crepes should steam, so don't be alarmed if you see some!
- Use a spatula to losen the crepes all the way around and then use the spatula to carefully lift and flip the crepe. If it begins to tear, lower it back down and allow it to cook a bit longer.
- Cook for an additional 45-60 seconds, until the under side is lightly spotted and browned.
- Remove from the pan and cool on paper towels or a wire cooling rack to allow steam to escape.
- Repeat steps 7-11 until you've used all your batter.
- Top or fill, serve, and enjoy!
Turning crepes can be a little finicky, so don’t despair if your first one or two aren’t perfect. I’ve found it’s always better to wait a little bit longer than you think necessary (without burning the crepe, of course) to ensure you can turn each one without tearing it. This recipe is a little larger than some others, giving you a bit of extra batter for a trial crepe or two.
If you have any questions or difficulties about/with the crepes, please just let me know and I’ll be glad to help as best I can!