This basic crepe recipe is my go-to and offers a delicious treat, whether you’re adding a sweet or savory filling. The perfect crepe starts with the right ingredients, and it all begins with flour, sugar, salt, eggs, milk, water, vanilla extract, and melted butter. To enhance the flavor and make the crepes extra special, I also suggest adding a touch of your favorite liquor.

Here’s how to whip up a delicious batch:

Combine the flour, sugar, and salt in a large bowl and mix until evenly distributed.
In a separate bowl, whisk the eggs and then add the milk, water, vanilla extract, and melted butter.
Pour the egg mixture into the flour mixture and whisk everything until all the ingredients are incorporated and your batter is smooth.
Alternatively, you can easily blend all the ingredients in a food processor or blender for a few seconds until the batter is creamy and completely mixed.
Optional: Let the crepe batter sit in the refrigerator for about an hour so that any bubbles can subside and the crepes don’t tear during cooking.
Heat a griddle, large frying pan, or heavy skillet over medium heat. Grease the pan with butter or oil before you add the batter.
Take a 1/4 cup of batter and pour it directly into the pan, then swirl the pan to spread the batter around evenly. Allow it to cook for 2 minutes, or until the bottom is lightly browned.
Carefully flip the crepe with a thin spatula and continue to cook for an additional 1-2 minutes. Transfer the cooked crepe to a plate and cover it with aluminum foil to keep it warm.
Repeat the above steps with the remaining batter, stacking the crepes on top of one another as you go. Be sure to grease the pan between each crepe to prevent sticking.

You can store the cooked crepes in the refrigerator for up to 3 days or freeze them for up to a month.

Frequently Asked Questions:

Q. How do I make sure that my crepes do not tear when cooking?
A. It helps to let the batter sit in the refrigerator for about an hour before cooking. When cooking, make sure to swirl the pan in a circular motion to spread the batter evenly and flip it carefully using a thin spatula.

Q. How can I store crepes for later use?
A. Cooked crepes can be stored in the refrigerator for up to 3 days or in the freezer for up to a month.

perfect crepes

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Recipe by Dish Lingo Course: DessertCuisine: EuropeanDifficulty: Medium

This basic crepe recipe is my go-to and offers a delicious treat, whether you’re adding a sweet or savory filling.

Ingredients

1 cup 1 all-purpose flour
2 large 2 eggs
3/4 cup 3/4 (180ml) whole milk/non-dairy milk
1/2 cup 1/2 (120ml) water
1 teaspoon 1 vanilla
2 tablespoons 2 unsalted butter, melted - at room temp
1 1 -2 tablespoons sugar (optional)
A pinch of salt

Directions

Combine the flour, sugar, and salt in a large bowl and mix until evenly distributed.
In a separate bowl, whisk the eggs and then add the milk, water, vanilla extract, and melted butter.
Pour the egg mixture into the flour mixture and whisk everything until all the ingredients are incorporated and your batter is smooth.
Alternatively, you can easily blend all the ingredients in a food processor or blender for a few seconds until the batter is creamy and completely mixed.
Optional: Let the crepe batter sit in the refrigerator for about an hour so that any bubbles can subside and the crepes don’t tear during cooking.
Heat a griddle, large frying pan, or heavy skillet over medium heat. Grease the pan with butter or oil before you add the batter.
Take a 1/4 cup of batter and pour it directly into the pan, then swirl the pan to spread the batter around evenly. Allow it to cook for 2 minutes, or until the bottom is lightly browned.
Carefully flip the crepe with a thin spatula and continue to cook for an additional 1-2 minutes. Transfer the cooked crepe to a plate and cover it with aluminum foil to keep it warm.
Repeat the above steps with the remaining batter, stacking the crepes on top of one another as you go. Be sure to grease the pan between each crepe to prevent sticking.