Easy Homemade Crepes
Homemade crepes are surprisingly easy to make. Once you get the knack of twirling the pan. This simple recipe makes the most delicious crepes. Fill them with anything!
Print
Pin
Servings: 12 crepes
Calories: 77kcal
Ingredients
- 2 eggs
- 1 1/4 cups milk
- 1 1/3 cups flour
- 1 pinch salt
- 1 1/2 teaspoons unsalted butter melted
Instructions
- Place eggs, flour, milk, salt, and melted butter in blender and turn it on, starting at low and moving it up until it's blended.2 eggs, 1 1/4 cups milk, 1 1/3 cups flour, 1 1/2 teaspoons unsalted butter, 1 pinch salt
- Refrigerate while covered for 30 minutes, and overnight if you choose.
- Heat a crepe pan on medium heat, and brush the pan with oil so that your crepes don't stick.
- Dip a 1/3 cup measure into the batter then pour into the center of the pan. Immediately, pick up the pan and twirl it quickly in a circle.
- Return to the stove and cook about 90 seconds, until edges start to pull away from the edge.
- Flip, then cook on the other side for another 30-45 seconds.
- Slide the crepe onto a plate fill, then serve immediately.
Video
Notes
- If you don't have a crepe pan, buy one (just kidding - mostly). They aren't very expensive, but if you don't have one, use the shallowest fry pan you own instead.
- With my pan, I have to brush it once (and this is just a tiny tiny bit of oil) and never again for a batch. Depending on your pan, you may need to reoil it as you go.
- If you're making these for later, separate with waxed paper to store. They actually store great in the freezer.
- You can also use these for savory crepes like Thai chicken or creamed spinach.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 38mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.