Easy Crepe Recipe
Silky, lacy French crepes made in a blender no fancy equipment, no fuss, perfect every time.
Ingredients
- ½ cup (120 ml) lukewarm water
- 1 cup (240 ml) milk, warm
- 4 large eggs
- 4 tbsp (55 g) unsalted butter, melted (plus more for the pan)
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 pinch about (1 g) sea salt
Instructions
- Add the ingredients to a blender in this order: water, milk, eggs, melted butter, flour, sugar, and salt.
- Blend on low speed until smooth and fully combined, about 15-20 seconds.
- Let the batter rest for a few minutes so the bubbles settle before cooking.
- Melt a small dot of butter in a crepe pan or 10-inch nonstick skillet over medium heat.
- Pour about 1/4 cup of batter into the skillet, swirling immediately to coat the bottom evenly. Fill any gaps with a touch more batter.
- Cook until the edges turn golden and start to lift from the pan, about 1 minute.
- Flip the crepe with a thin-edged spatula and cook the second side for 30 seconds, until golden in spots.
- Turn the crepe out onto a clean cutting board and repeat with the remaining batter, adding butter to the pan as needed.
- Once the crepes reach room temperature, stack them for serving or storing.
Notes
- Rest the batter for at least 10 minutes before cooking, it noticeably improves texture.
- Store cooled crepes in the fridge for up to 3 days, layered with parchment paper.
- Freeze flat on a baking sheet first, then transfer to a freezer bag once solid.
- Reheat in a dry skillet over low heat for a few seconds per side.
- For gluten-free, substitute a 1:1 gluten-free flour blend.