Crêpes
by Jake · 9/9/2026
Prep: 10 min · Cook: 5 min
5.0 (1 rating)Log in to rate this recipe
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Ingredients
- 2 eggs
- ¾ cup whole milk
- ¼ cup water
- ½ tsp salt
- 1 tbsp sugar
- 1 cup all-purpose flour
- 2 tbsp butter, melted
- 1 tsp vanilla
Steps
- Blend flour, sugar, salt, eggs, milk, water, melted butter, and vanilla in a blender, ~20 seconds until smooth.
- Rest 30 minutes, covered, at room temp. The batter should pour like heavy cream, but you can thin it with milk if not.
- Heat a nonstick skillet over medium heat. Add a small knob of butter to the pan, swirling until evenly coated.
- Off heat, pour ¼ cup of batter at the center, swirl to coat, return to heat. Cook 45–60 sec until edges lift and brown.
- Flip and cook for 20–30 seconds. The second side may remain pale, but that’s ok. That’s the filling side.
- Repeat, re-buttering the pan before every crepe. The first one may be a throwaway, but use it to calibrate the heat of the pan.
- Add your favorite filling, and serve immediately!
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