Easy To Make Crepes

3 crepes with lemon slices and caster sugar

Print Recipe

5 from 13 votes

Easy to make Crepes take less than 5 minutes to throw together and less than 15 minutes to have on your table!

Prep Time5

Cook Time15

REST TIME5

Total Time25

Course: Breakfast, Brunch, Dessert

Cuisine: French

Keyword: crepes

Servings: crepes

Author: Karina Carrel

Ingredients

Crepes

5 ounces all purpose flour
2 tablespoons sugar heaped
1/2 teaspoon salt
1 1/4 cup milk at room temperature
2 large egg at room temperature
4 tablespoons melted butter or oil
1 teaspoon pure vanilla extract

Cooking

1 tablespoon softened butter

US - Metric

Instructions

For Crepes

Whisk together flour, salt and sugar in a large bowl.
Make a well in the centre and pour in milk, eggs and slightly cooled melted butter. Whisk wet ingredients first before folding into the dry ingredients.

For the blender method: Add all the ingredients to a blender. Blend until the batter is smooth, about 10 seconds.

Whisk until batter is smooth. Batter should be runny/watery. Add in 1-2 tablespoons extra milk, if needed. Let batter rest while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover batter and refrigerate overnight.

Resting the batter for at least 5 to 10 minutes is crucial. I find this gives the gluten time to relax and allows the flour to fully absorb the liquid. If you skip this step, your crepes will turn out rubbery and shrink in the pan. Letting it rest is the secret to getting a perfectly thin, pliable texture every single time.

Cook the Crepes

Lightly grease pan with a layer of butter with a butter soaked paper towel or silicone brush.

Give the batter a light mix to move settled ingredients around before pouring out each crepe.

Pour about 1/4 cup of batter into the centre of your hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter if needed. Place pan back on the heat.

For Soft Crepes

Let crepe cook until the surface has set and the underside is slightly golden, about 1 minute. Gently flip crepe and cook until set, about 30 seconds to 1 minute. Repeat until all the batter is used up, mixing batter before pouring out each crepe.

For Crisp Edges

Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots. Repeat until all the batter is used up, mixing the batter before pouring out each crepe.
Stack cooked crepes on a plate. Serve warm.

Notes

LEMON SUGAR CREPES

Place one crepe flat on a serving plate. On one half of the crepe, sprinkle 1 teaspoon of vanilla or caster sugar, then fold over in half. Fold over one more time into quarters. Top with another teaspoon of sugar. Repeat with remaining crepes.
Serve with fresh lemon wedges or thick slices to squeeze juice over crepes before eating, and whipped cream.

If serving crepes later, microwave stack until warm, about 30 seconds.

MAKE AHEAD

Make crepes ahead of time and store layered with a sheet of parchment paper between each crepe. Wrap with cling wrap and store in an airtight container. This prevents them from drying out.

Refrigerate for up to 3 days, and warm (in batches) in the microwave before serving. They don't need long! Only about 10-15 seconds per batch of three crepes.

FREEZE CREPES

Once they have cooled completely to room temperature, wrap in a freezer bag and store in an airtight container. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator or at room temperature, then warm them in the microwave.

Nutrition