A foolproof, ultra-simple crepe batter using pantry staples. These thin, tender crepes are perfect for breakfast, dessert, or savory wraps. Ready in minutes with basic equipment.
🍽️ Recipe Overview
- Yield: 8–10 crepes
- Skill Level: Easy
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Cuisine: French-Inspired
- Course: Breakfast, Dessert, Snack
🛒 Ingredients & Purpose
-
1 cup all-purpose flour
Forms the base structure of the crepe batter. -
2 large eggs
Binds the mixture and provides richness. -
½ cup milk + ½ cup water
Creates the perfect crepe batter consistency — creamy and thin. -
2 tablespoons melted butter
Adds flavor and prevents sticking. -
¼ teaspoon salt
Enhances and balances the flavor of the batter.
🔪 Equipment Needed
- Mixing bowl
- Whisk (or blender)
- Non-stick skillet, griddle, or crepe pan
- Spatula
- Ladle or ¼ cup measuring cup
👨🍳 Instructions
Step 1: Make the Batter
- In a large bowl, whisk the flour and eggs until just combined.
- Slowly add milk and water, whisking until smooth.
- Whisk in melted butter and salt. Batter should be thin and lump-free.
Optional: Blend for 30 seconds for ultra-smooth results.
Step 2: Preheat and Cook
- Heat a lightly greased non-stick pan over medium-high heat.
- Pour in about ¼ cup of batter for each crepe.
- Immediately swirl the pan in a circular motion to coat evenly.
- Cook for 1–2 minutes, until the bottom is light golden.
- Flip and cook the other side for 30 seconds to 1 minute.
- Transfer to a plate and repeat.
🧾 Serving Suggestions
Sweet Ideas:
- Nutella & strawberries
- Lemon & powdered sugar
- Whipped cream & berries
- Honey & cinnamon
Savory Ideas:
- Ham & cheese
- Spinach & ricotta
- Scrambled eggs & herbs
🔄 Tips & Variations
- Too thick? Add 1–2 tbsp more water to thin the batter.
- No butter? Use oil in the batter or for greasing the pan.
- No whisk? Use a fork, or toss all ingredients into a blender.
- Make ahead: Store in fridge up to 2 days, or freeze with parchment between crepes.
