Basic Crepes (Foolproof, Thin & Tender)
These simple and versatile basic crepes are thin, tender, and perfect for wrapping around sweet or savory fillings, making them a delightful addition to breakfast or dessert.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 Tbsp melted butter plus more for the pan if needed
- 1/4 tsp salt
Optional Ingredients
- 1 tsp vanilla extract for sweet crepes
- 1–2 tsp sugar for dessert crepes
- 1 tsp lemon zest for bright, fresh flavor
- 1 pinch cinnamon for sweet fillings
- black pepper for savory crepes
Instructions
Preparation
- Melt the butter and let it cool slightly so it doesn’t 'cook' the eggs when added.
- If you have time, let the batter rest for 10–20 minutes (optional). Resting helps flour hydrate and can make crepes more tender and easier to swirl.
Mixing / Assembling
- In a large bowl, whisk flour and eggs together until you get a thick paste.
- Gradually whisk in the milk and water. Add slowly to prevent lumps.
- Whisk in melted butter and salt until smooth.
- If you see lumps, strain the batter through a fine mesh sieve or blend for 10–15 seconds.
Cooking
- Heat a lightly oiled skillet over medium-high heat.
- Pour about 1/4 cup batter into the hot pan, immediately lifting and swirling to spread it into a thin 7–8 inch circle.
- Cook until the bottom looks lightly browned and the edges start to lift, about 2 minutes.
- Loosen with a spatula, flip, and cook the second side about 1 minute more.
- Transfer to a plate and repeat with remaining batter. Lightly oil the pan as needed.
Resting / Finishing
- Serve warm right away, or stack crepes with a small piece of parchment between them if holding.
- Fill or top as desired: fruit, yogurt, jam, chocolate, whipped cream, or savory fillings.
Notes
Don’t overcook—crepes should be tender, not crisp like a cracker (unless you want them that way). Adjust heat so crepes brown lightly and swirl quickly as batter sets fast once it hits the hot pan. Using too much batter makes thick, pancake-like crepes; stick to about 1/4 cup.