Simple and Basic Crepe Batter
Create perfectly smooth, restaurant-quality crepes at home with this Simple and Basic Crepe Batter recipe. With just a few pantry staples—like all-purpose flour, milk, eggs, and melted butter—you can craft delicate, versatile crepes that are as easy to make as they are impressive. Whether you prefer sweet or savory, optional ingredients like granulated sugar and vanilla extract allow you to customize the batter to suit your taste. This foolproof recipe features straightforward techniques, including resting the batter to ensure melt-in-your-mouth texture and cooking tips for achieving that signature golden-brown finish. Ideal for breakfast, brunch, or even dessert, these crepes can be paired with endless fillings and toppings—from fresh fruit and Nutella to creamy cheeses and smoked meats. Ready in under 30 minutes, this recipe is a timeless classic for effortless elegance.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter (melted and cooled)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
In a large mixing bowl, whisk together the flour, sugar (if using), and salt until well combined.
In a separate bowl, beat the eggs and then whisk in the milk and vanilla extract (if using).
Gradually add the wet ingredients to the dry ingredients, whisking continuously to avoid lumps. The batter should be smooth and slightly thin.
Stir in the melted butter until fully incorporated. This helps to prevent the crepes from sticking to the pan.
Let the batter rest for at least 30 minutes at room temperature, or refrigerate for up to 24 hours. This allows the flour to hydrate and makes the crepes easier to cook.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or a non-stick spray.
Pour about 1/4 cup of batter into the center of the pan, then tilt and swirl the pan to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes between sheets of parchment paper to prevent sticking.
Serve the crepes warm with your favorite fillings and toppings, such as fruit, whipped cream, Nutella, ham, or cheese.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 31.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 844 mg | 18% | |
*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.
