Description
This classic crepe recipe is easy to make and perfect for both sweet and savory fillings. Light, thin, and versatile, these crepes will become a staple in your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional for sweet crepes)
Instructions
- In a mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk, whisking to combine until smooth.
- Stir in the melted butter, salt, and sugar (if using).
- Cover the batter and let it rest for at least 30 minutes at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
- Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden.
- Flip the crepe and cook for another minute on the other side.
- Transfer to a plate and repeat with the remaining batter, stacking the crepes.
Notes
- Crepes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For sweet crepes, fill with fruits, whipped cream, or chocolate. For savory, try cheese, ham, or sautéed vegetables.
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 0
- Sodium: 70
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 0
- Protein: 3
- Cholesterol: 50
Keywords: crepe recipe, easy crepes, classic crepes, sweet crepe recipe, savory crepe recipe, homemade crepes