Crepes are thin, delicate pancakes that can be served sweet or savory. They originate from France and are incredibly versatile—perfect for breakfast, dessert, or even a light meal.
Basic Ingredients (Makes ~8 crepes)
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1 cup all-purpose flour
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2 large eggs
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1/2 cup milk
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1/2 cup water
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1/4 tsp salt
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2 tbsp melted butter (plus extra for the pan)
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Optional for sweet crepes: 1–2 tbsp sugar and 1 tsp vanilla extract
Instructions
1. Make the batter:
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In a bowl, whisk together flour and eggs.
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Gradually add milk and water, whisking to remove lumps.
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Add salt, melted butter, and optional sugar/vanilla.
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Let the batter rest for 20–30 minutes at room temperature (helps make crepes tender).
2. Cook the crepes:
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Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter.
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Pour ~1/4 cup batter into the center of the pan.
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Tilt and swirl the pan to spread the batter evenly into a thin circle.
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Cook 1–2 minutes until edges lift and the bottom is lightly golden.
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Flip and cook another 30–60 seconds.
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Transfer to a plate and cover to keep warm. Repeat with remaining batter.
Serving Ideas
Sweet crepes:
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Nutella, fresh fruit, whipped cream, honey, or powdered sugar
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Lemon juice and sugar for a classic French touch
Savory crepes:
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Ham and cheese, spinach and feta, or smoked salmon with cream cheese
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Top with a light sauce or fresh herbs
Tips
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Keep the pan lightly greased, but don’t overdo it—too much butter makes crepes greasy.
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Batter consistency should be thin, like heavy cream. Add a little water or milk if too thick.
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Crepes can be stacked with parchment paper between them and refrigerated for up to 2 days.
If you want, I can give a foolproof method for making crepes that don’t tear and are perfectly thin every time, along with a few flavor variations for both sweet and savory.
Do you want me to do that?
