How To Make Crepes Recipe

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This basic crepe recipe works with your favorite fillings and toppings. Watch the clip above and read the recipe and instructions below before starting.

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Ingredient

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Direction

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Melt 3 tablespoons butter in the microwave or stove. Prepare for use after 5 minutes of cooling. The skillet gets the remaining butter.

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Combined cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. No blender/processor? Large bowl hand-whisk. For 20–30 seconds, blend medium-high.

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Creme-like. Blend or store in a medium bowl for 30–60 minutes or a day. Before frying, stir the batter after refrigerating when it looks divided.

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Baste crepe pan with leftover butter. Moisten an 8-inch skillet with remaining butter over medium heat. Big skillet thin crepes.

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Middle of heated skillet should have 3–4 tbsp (closer to 3) batter. Frying lengthens batter. Textured slimmer crepes. After 1–2 minutes, flip bottom. To avoid rubberiness, flip crepes quickly. Alternate 30 seconds.

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Crépes are placed on large plates after buttering the pan. Repeat batter. Parchment prevents crepe crust. For crepes to not stick, grease your pan.

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We like them warm or room temperature. check my fillings or recipe notes. Fill the crepe centers with two spoonfuls of filling.

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Filling covers both sides. Crepes with melted chocolate, peanut butter, or sugar. Choose pesto or hollandaise.

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Unused crepes can be stored in the freezer for a month or in the refrigerator for a day if they are kept in an airtight container.

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also see

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How To Make Crepes Recipe

This basic crepe recipe works with your favorite fillings and toppings. Watch the clip above and read the recipe and instructions below before starting.

Ingredient

Direction

Melt 3 tablespoons butter in the microwave or stove. Prepare for use after 5 minutes of cooling. The skillet gets the remaining butter.

Combined cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. No blender/processor? Large bowl hand-whisk. For 20–30 seconds, blend medium-high.

Creme-like. Blend or store in a medium bowl for 30–60 minutes or a day. Before frying, stir the batter after refrigerating when it looks divided.

Baste crepe pan with leftover butter. Moisten an 8-inch skillet with remaining butter over medium heat. Big skillet thin crepes.

Middle of heated skillet should have 3–4 tbsp (closer to 3) batter. Frying lengthens batter. Textured slimmer crepes. After 1–2 minutes, flip bottom. To avoid rubberiness, flip crepes quickly. Alternate 30 seconds.

Crépes are placed on large plates after buttering the pan. Repeat batter. Parchment prevents crepe crust. For crepes to not stick, grease your pan.

We like them warm or room temperature. check my fillings or recipe notes. Fill the crepe centers with two spoonfuls of filling.

Filling covers both sides. Crepes with melted chocolate, peanut butter, or sugar. Choose pesto or hollandaise.

Unused crepes can be stored in the freezer for a month or in the refrigerator for a day if they are kept in an airtight container.

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