Light, delicate, and incredibly versatile, crepes are a beloved French favourite that can be filled or topped with endless combinations of sweet or savoury ingredients. Whether you’re in the mood for a simple breakfast treat, an elegant brunch, or a creative dessert, this easy crepe recipe provides a perfect base.
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted (plus more for the pan)
Instructions:
1. Prepare the Batter:
In a large mixing bowl, whisk together the flour and eggs until combined. Gradually add in the milk and water, stirring to combine and create a smooth batter. Add the salt and melted butter, and continue mixing until the batter is silky and lump-free. You can also use a blender for an even smoother consistency.
2. Let the Batter Rest:
Allow the batter to rest for at least 30 minutes at room temperature. This step helps the flour fully absorb the liquid and results in softer, more pliable crepes. If you’re not cooking immediately, you can refrigerate the batter for up to 24 hours — just give it a quick stir before using.
3. Cook the Crepes:
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray. Pour about ¼ cup of batter into the centre of the pan and immediately tilt and swirl it to evenly coat the bottom in a thin layer.
Cook for 1 to 2 minutes, until the underside is lightly golden and the edges begin to lift. Flip carefully using a spatula and cook the other side for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the crepes on top of each other.
Serving Suggestions:
Sweet Crepes:
- Fill with fresh fruits, whipped cream, or chocolate spread
- Top with powdered sugar, maple syrup, or a drizzle of honey
- Add a scoop of ice cream for a delightful dessert
Savoury Crepes:
- Stuff with ham, cheese, and spinach
- Add scrambled eggs and mushrooms for a hearty breakfast
- Serve with smoked salmon and cream cheese for a sophisticated appetiser
Tips for Success:
- Pan temperature matters: Too hot, and the batter will cook unevenly; too cool, and it won’t set properly. Medium heat is ideal.
- Butter between batches: Lightly grease the pan before each crepe to prevent sticking and maintain flavour.
- Make ahead: Cooked crepes can be stored in the refrigerator for up to 3 days or frozen with parchment paper between them for up to 2 months.
Why You’ll Love This Recipe:
These crepes are thin, tender, and incredibly adaptable. The batter is simple, requires pantry staples, and comes together quickly. Plus, you can customise the fillings to suit every taste, making this a reliable go-to recipe for breakfast, lunch, dinner, or dessert.
Enjoy your crepes warm or cold, sweet or savoury — and don’t forget to get creative with your toppings!