Description
A simple and versatile crepe recipe that can be filled with sweet or savory ingredients, perfect for any meal.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Eggs: 2 large eggs
- Milk: 1 1/2 cups (360 ml)
- Butter: 2 tablespoons (30 g), melted, plus extra for cooking
- Sugar: 1 tablespoon (12 g)
- Salt: A pinch
Instructions
- Prepare the batter by combining flour, sugar, and salt in a mixing bowl. Make a well in the center, add eggs, and gradually whisk in milk until smooth. Add melted butter and let the batter rest for at least 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter into the pan, tilting to spread it thinly. Cook for 1-2 minutes until edges lift and bottom is golden, then flip and cook for another 30 seconds to 1 minute.
- Transfer cooked crepes to a plate, cover with a towel to keep warm, and repeat with remaining batter.
- Serve warm with desired fillings and toppings.
Notes
- Do not skip the resting time for the batter to ensure tender crepes.
- Keep the pan at medium heat to avoid burning the crepes.
- Use about 1/4 cup of batter for each crepe for the right thickness.
- Grease the pan between crepes to prevent sticking.
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: crepes, easy crepe recipe, French pancakes, sweet crepes, savory crepes