Crepes are one of those delightful dishes that can be both a weekday breakfast treat and an elegant dinner party dessert. This traditional recipe is simple yet versatile, allowing you to fill them with your favorite sweet or savory fillings. Once you master the technique, you'll have a go-to recipe for any occasion!
The base of a crepe is surprisingly simple. We start with all-purpose flour, which provides the structure. Eggs bind everything together, ensuring the crepes hold their shape. The combination of milk and water lends the batter the right consistency—thin enough to spread easily but still rich in flavor. A pinch of salt enhances all the other ingredients, and melted butter adds a subtle depth and makes the crepes beautifully golden.
Crepes are incredibly versatile. For a sweet treat, try them with a spread of Nutella and sliced bananas, or a classic combination of lemon juice and sugar. If you're in the mood for savory, a filling of ham, cheese, and a sprinkle of herbs works wonderfully. Serve with a side salad for a light meal.
Begin by taking out a large mixing bowl; this will give you plenty of room to whisk without making a mess. Add the flour and eggs to the bowl and give them a good whisk. Don't worry if it looks a bit lumpy at this stage.
Next, gradually pour in the milk and water, stirring continuously. This helps to avoid clumps and ensures the batter is smooth. You’re looking for a consistency similar to heavy cream—smooth and pourable.
Once the liquids are incorporated, add the salt and melted butter. Beat the mixture until everything is well combined. Let the batter sit for about 15 minutes; this rest allows the flour to fully absorb the liquids, resulting in tender crepes.
Heat a lightly oiled griddle or frying pan over medium-high heat. You’ll know it’s ready when a few drops of water sizzle on the surface. Pour approximately 1/4 cup of batter onto the pan, then quickly tilt it in a circular motion to cover the surface evenly.
Cook each crepe for about 2 minutes. You'll know it's ready to flip when the edges start to lift and the underside is a lovely light brown. Use a spatula to carefully loosen and turn the crepe, cooking the other side for an additional minute or so.
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