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Homemade Crepes Recipe

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3.9 from 13 reviews

This homemade crepes recipe offers a simple and delicious way to create thin, versatile French-style pancakes perfect for breakfast, dessert, or a snack. Made with basic pantry ingredients, these crepes are light, tender, and can be filled with your favorite jams, fruits, or savory fillings.

Ingredients

Crepe Batter

  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1 tablespoon unsalted butter, melted

For Cooking

  • Vegetable oil, for frying (if needed)

Instructions

  1. Mix Ingredients: Combine eggs, sugar, vanilla bean paste, salt, milk, all-purpose flour, and melted butter in a mixer or blender. Blend thoroughly until smooth, then let the batter sit for a few minutes to allow bubbles to subside and ingredients to blend fully.
  2. Heat the Pan: Preheat a non-stick frying pan over medium-high heat. Add about ½ teaspoon of vegetable oil or generously spray with cooking spray to prevent sticking. The pan must be very hot before adding batter to ensure thin, properly cooked crepes.
  3. Cook the Crepes: Pour approximately ¾ of a ladle of crepe batter into the pan. Immediately rotate the pan to spread the batter evenly and thinly across the bottom. Cook for about 1 to 2 minutes until the edges begin to brown slightly and lift; then carefully flip the crepe using a spatula or by sliding it around the pan. Cook the other side for about 1 minute until golden.
  4. Finish & Serve: Repeat the cooking process with the remaining batter. Serve the crepes warm, spreading about 1 teaspoon of your favorite jam on each crepe before rolling and enjoying. Optional fillings or toppings like fresh fruit, powdered sugar, whipped cream, or Nutella can be added to customize your crepes.

Notes

  • Allowing the batter to rest enhances the texture and prevents tearing during cooking.
  • Make sure the pan is hot before pouring batter to achieve thin, nicely browned crepes.
  • If crepes stick, adding a little extra oil or butter to the pan will help.
  • Crepes can be made ahead of time and stored covered in the refrigerator for up to 2 days or frozen for longer storage.
  • Use a wide, flat pan or a specialized crepe pan for best results in spreading the batter evenly.

Find it online: https://yumntasty.com/homemade-crepes-recipe/