I make the Best Crepes Ever, paper-thin and tender so you can pile on any crepe fillings and turn them into sexy desserts or a brunch showstopper, keep scrolling.

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I’m obsessed with these crepes. I love how the batter with eggs and vanilla extract somehow turns into paper-thin, tender pancakes that fold around any sweet or salty idea.

Best Crepes Ever, no joke, whether you’re doing jam and berries or ridiculous Crepe Fillings like Nutella and whipped cream. They’re fragile, pillowy, ridiculous, and totally addictive.

But mostly I’m addicted to that first bite, when the edges are lacy and the center still soft. Makes brunch feel like something slightly illegal.

No pretension, just thin buttery layers and pure, messy joy always.

Ingredients

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Basically the structure, gives crepes chew without being cakey too.
Plus brings gentle sweetness, optional if you want dessert crepes.
Basically a tiny pinch that makes flavors pop, prevents bland batter.
They add protein, help bind and make crepes tender, you’ll see.
Adds creaminess and richness, keeps batter smooth and silky, it’s forgiving.
Thins the batter so crepes stay paper-thin and flexible, not dense.
Basically melted butter adds richness and a subtle nutty taste.
Adds warm aroma and sweet hint, great for dessert crepes.
Prevents sticking and gives edges a tiny golden crisp in pan.
Plus jam, Nutella, berries, lemon, whipped cream, maple syrup for finishing.

Ingredient Quantities

1 cup (120 g) all-purpose flour

2 tablespoons granulated sugar (optional for sweet crepes)

1/4 teaspoon fine salt

3 large eggs

1 1/4 cups (300 ml) whole milk

1/2 cup (120 ml) water

2 tablespoons (30 g) unsalted butter, melted

1 teaspoon vanilla extract (optional)

Vegetable oil or extra butter for the pan

Optional fillings and toppings: powdered sugar, lemon wedges, jam, Nutella, fresh berries, whipped cream, or maple syrup

How to Make this

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1. In a bowl whisk together 1 cup (120 g) all purpose flour, 2 tablespoons granulated sugar if you want sweet crepes, and 1/4 teaspoon fine salt so it’s evenly mixed.

2. In a separate bowl beat 3 large eggs lightly, then add 1 1/4 cups (300 ml) whole milk, 1/2 cup (120 ml) water, 2 tablespoons (30 g) melted unsalted butter and 1 teaspoon vanilla extract if using. Mix it up good.

3. Pour the wet into the dry and whisk until mostly smooth. A few tiny lumps are fine. If you want extra silky crepes blend for 10 seconds in a blender or use an immersion blender.

4. Strain the batter through a fine mesh into a clean bowl to catch any stubborn lumps and air bubbles. The batter should be thin, like heavy cream; add a splash more water or milk if it seems too thick.

5. Let the batter rest at room temperature for 20 to 30 minutes, or chill up to 2 hours. Resting relaxes the gluten and makes crepes tender. If you forgot to rest it, it will still work, just maybe slightly chewier.

6. Heat a nonstick or well seasoned crepe pan over medium heat until hot, then lower to medium low. Lightly brush with vegetable oil or a little extra butter, then wipe most of it away with a paper towel so there’s just a sheen.

7. Pour a small ladle (about 1/4 to 1/3 cup depending on pan size) into the center of the pan, quickly tilt and swirl the pan to spread a thin even layer. Work fast because the batter sets quickly.

8. Cook 30 to 60 seconds until edges lift and the bottom is lightly golden, then flip with a spatula and cook the second side 10 to 20 seconds. Don’t overcook or they get dry. If the pan is too hot reduce heat.

9. Stack finished crepes on a plate with a sheet of parchment or paper towel between them if you’re keeping more than a few. Keep warm in a low oven (about 200 F / 95 C) or cover with a clean towel so they don’t dry out.

10. Serve right away with powdered sugar and lemon wedges, jam, Nutella, fresh berries, whipped cream or maple syrup. Crepes are easy to reheat briefly in a pan or microwave, and you can freeze stacks separated by parchment for quick desserts later.

Equipment Needed

1. Mixing bowls (one for dry, one for wet)
2. Whisk (or fork if you gotta)
3. Blender or immersion blender (optional for ultra smooth batter)
4. Fine mesh strainer or sieve
5. Measuring cups and spoons
6. Ladle (about 1/4 to 1/3 cup)
7. Nonstick or well seasoned crepe pan or small skillet
8. Thin spatula for flipping crepes
9. Pastry brush or paper towel for oiling the pan, plus a plate and parchment or paper towels for stacking

FAQ

1 cup (120 g) all-purpose flour

2 tablespoons granulated sugar (optional for sweet crepes)

1/4 teaspoon fine salt

3 large eggs

1 1/4 cups (300 ml) whole milk

1/2 cup (120 ml) water

2 tablespoons (30 g) unsalted butter, melted

1 teaspoon vanilla extract (optional)

Vegetable oil or extra butter for the pan

Optional fillings and toppings: powdered sugar, lemon wedges, jam, Nutella, fresh berries, whipped cream, or maple syrup

Q: Can I make the batter ahead of time? A: Yes. You can refrigerate the batter up to 24 hours. It may thicken, so stir in a little milk or water before cooking.

Q: Can I make savory crepes with this recipe? A: Totally. Omit the sugar and vanilla, maybe add a pinch more salt, and fill with cheese, ham, sautéed mushrooms or eggs.

Q: How do I stop crepes from sticking to the pan? A: Use a good nonstick pan, keep it at medium heat, and lightly oil or butter between crepes. Wipe excess fat with a paper towel so you dont use too much.

Q: My crepes are rubbery. What went wrong? A: That usually means overmixing or not resting the batter. Let it rest so the flour hydrates and the gluten relaxes. Also dont cook on too high heat.

Q: Can I freeze crepes? A: Yes. Stack them with parchment paper between each crepe, wrap tightly, and freeze up to 2 months. Thaw in the fridge then warm gently in a pan or oven.

Q: Why do my crepes have flour lumps? A: Whisk thoroughly when you mix, or blend briefly in a blender. A short rest also helps the lumps hydrate and smooth out.

How To Make The BEST Crepes (A Complete Guide) Recipe Substitutions and Variations

All-purpose flour: swap with equal parts pastry flour for a lighter, more tender crepe, or use a 1:1 gluten free flour blend if you need GF. If using whole wheat, use 3/4 cup whole wheat plus 1/4 cup all-purpose to avoid heavy, dense crepes.
Eggs: for vegan crepes replace 3 large eggs with 3 tablespoons ground flax seed mixed with 9 tablespoons water (let sit 5 minutes). Aquafaba works too, use 6 tablespoons aquafaba for 3 eggs, whisked until slightly frothy.
Whole milk: swap for equal parts oat milk or almond milk for a dairy free option. If you want richer crepes use half-and-half or 3/4 cup milk plus 1/2 cup heavy cream, but thin the batter a bit with extra water if it gets too thick.
Unsalted butter, melted: replace with melted coconut oil or neutral vegetable oil like canola or grapeseed in a 1:1 ratio. If you like a more buttery flavor but need dairy free, use vegan butter melted the same amount.

Pro Tips

1. Let the batter rest, even if it’s just 20 minutes; it really makes them more tender. If you’re short on time chill for 10 minutes instead, it still helps a bit.

2. Keep the pan just below smoking. Too hot and the edges burn before the middle sets, too cool and you get thick, gummy crepes. If the batter sizzles loudly lower the heat.

3. Use a little oil or butter, then wipe most of it away with a paper towel so the pan is just shiny. That way crepes release easily but don’t fry and get greasy.

4. Stack finished crepes with parchment or paper towel between them, and keep them covered in a low oven or under a towel. They’ll stay pliable, and you can reheat quickly in a warm pan without drying them out.

How To Make The BEST Crepes (A Complete Guide) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I make the Best Crepes Ever, paper-thin and tender so you can pile on any crepe fillings and turn them into sexy desserts or a brunch showstopper, keep scrolling.

Servings

servings

Calories

146

kcal

Equipment: 1. Mixing bowls (one for dry, one for wet)
2. Whisk (or fork if you gotta)
3. Blender or immersion blender (optional for ultra smooth batter)
4. Fine mesh strainer or sieve
5. Measuring cups and spoons
6. Ladle (about 1/4 to 1/3 cup)
7. Nonstick or well seasoned crepe pan or small skillet
8. Thin spatula for flipping crepes
9. Pastry brush or paper towel for oiling the pan, plus a plate and parchment or paper towels for stacking

Ingredients

1 cup (120 g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes)
1/4 teaspoon fine salt
3 large eggs
1 1/4 cups (300 ml) whole milk
1/2 cup (120 ml) water
2 tablespoons (30 g) unsalted butter, melted
1 teaspoon vanilla extract (optional)
Vegetable oil or extra butter for the pan
Optional fillings and toppings: powdered sugar, lemon wedges, jam, Nutella, fresh berries, whipped cream, or maple syrup

Directions

In a bowl whisk together 1 cup (120 g) all purpose flour, 2 tablespoons granulated sugar if you want sweet crepes, and 1/4 teaspoon fine salt so it’s evenly mixed.
In a separate bowl beat 3 large eggs lightly, then add 1 1/4 cups (300 ml) whole milk, 1/2 cup (120 ml) water, 2 tablespoons (30 g) melted unsalted butter and 1 teaspoon vanilla extract if using. Mix it up good.
Pour the wet into the dry and whisk until mostly smooth. A few tiny lumps are fine. If you want extra silky crepes blend for 10 seconds in a blender or use an immersion blender.
Strain the batter through a fine mesh into a clean bowl to catch any stubborn lumps and air bubbles. The batter should be thin, like heavy cream; add a splash more water or milk if it seems too thick.
Let the batter rest at room temperature for 20 to 30 minutes, or chill up to 2 hours. Resting relaxes the gluten and makes crepes tender. If you forgot to rest it, it will still work, just maybe slightly chewier.
Heat a nonstick or well seasoned crepe pan over medium heat until hot, then lower to medium low. Lightly brush with vegetable oil or a little extra butter, then wipe most of it away with a paper towel so there’s just a sheen.
Pour a small ladle (about 1/4 to 1/3 cup depending on pan size) into the center of the pan, quickly tilt and swirl the pan to spread a thin even layer. Work fast because the batter sets quickly.
Cook 30 to 60 seconds until edges lift and the bottom is lightly golden, then flip with a spatula and cook the second side 10 to 20 seconds. Don’t overcook or they get dry. If the pan is too hot reduce heat.
Stack finished crepes on a plate with a sheet of parchment or paper towel between them if you’re keeping more than a few. Keep warm in a low oven (about 200 F / 95 C) or cover with a clean towel so they don’t dry out.
Serve right away with powdered sugar and lemon wedges, jam, Nutella, fresh berries, whipped cream or maple syrup. Crepes are easy to reheat briefly in a pan or microwave, and you can freeze stacks separated by parchment for quick desserts later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.