Crepe Batter
Create effortlessly thin and versatile crepes with this foolproof Crepe Batter recipe, perfect for both sweet and savory creations. Made from a simple mix of pantry staples like all-purpose flour, milk, eggs, and a touch of melted butter, this recipe ensures silky-smooth batter with a delicate texture. Customize your crepes by adding a hint of vanilla and sugar for sweetness or keep them plain for savory fillings. The secret to success lies in letting the batter rest, which guarantees tender, pliable crepes every time. Whether you’re layering them with fresh berries and whipped cream or folding them around savory favorites like cheese and ham, these crepes are ideal for breakfast, brunch, or dessert. Quick to prepare and yielding enough to serve a crowd, this recipe is your go-to guide for mastering restaurant-quality crepes at home!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar (optional, for sweet crepes)
- 1 teaspoon Vanilla extract (optional, for sweet crepes)
- 0.25 teaspoon Salt
- 0.5 cup Water
Instructions
In a medium-sized mixing bowl, sift the all-purpose flour and add the salt (and sugar, if using). This helps to prevent lumps in your batter.
In a separate large mixing bowl, whisk together the milk, water, and eggs until well-combined.
Gradually add the dry ingredients to the wet ingredients while continuously whisking to ensure the batter is smooth.
Stir in the melted butter and vanilla extract (if using). Mix until fully incorporated and the batter has a thin, pourable consistency.
If the batter seems too thick, add a tablespoon of water at a time until the desired consistency is achieved.
Let the crepe batter rest for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. This helps the flour absorb the liquid and results in tender crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of butter or oil.
Pour about 1/4 cup of the batter into the pan and immediately tilt and swirl the pan to spread the batter evenly into a thin, circular layer.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe with a spatula and cook for another 30 seconds to 1 minute on the other side.
Repeat with the remaining batter, stacking the cooked crepes on a plate. Cover with a clean kitchen towel to keep them warm.
Serve the crepes immediately with your choice of fillings and toppings, such as fresh fruit, whipped cream, Nutella, or savory options like cheese and ham.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 25.3 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 390 mg | 30% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
