Ingredients
Easy Crepes
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all purpose flour
- 4 tablespoons unsalted butter, melted, plus a bit more to coat the pan
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the lukewarm water, milk, and eggs until well combined. Gradually sift in the all-purpose flour while continuing to whisk to avoid lumps. Add the melted butter, sugar, salt, and vanilla extract, mixing thoroughly until the batter is smooth and slightly runny.
- Rest the batter: Let the batter rest for at least 15-20 minutes at room temperature. This allows the flour to fully hydrate and the gluten to relax, yielding tender crepes.
- Heat the pan: Place a nonstick skillet or crepe pan over medium heat. Lightly coat the surface with melted butter using a brush or paper towel to prevent sticking.
- Cook the crepes: Pour about ¼ cup of batter into the heated pan, immediately tilting and swirling the pan to spread the batter evenly into a thin round layer. Cook for about 1-2 minutes until the edges lift and the underside is golden brown. Flip carefully with a spatula and cook the other side for 30 seconds to 1 minute.
- Repeat and serve: Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter, adding butter to the pan as needed. Serve crepes warm with your favorite fillings such as fresh fruit, chocolate spread, or savory options.
Notes
- Make sure to rest the batter for best texture and easier spreading.
- Use a nonstick pan for easy flipping and minimal sticking.
- Adjust the amount of batter per crepe for thinner or thicker crepes based on preference.
- Crepes can be stored in the fridge for up to 2 days wrapped tightly in plastic wrap.
- Reheat crepes briefly in a warm pan or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
