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Crepe Recipe

There's something magical about the way a warm, golden crepe softly envelops your favorite fillings, creating a delicate experience that feels both elegant and comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 crepes
Course: Breakfast, Dessert
Cuisine: French
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar optional for sweet crepes
  • 1/2 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk or blender
  • Non-stick skillet or crepe pan
  • Spatula
  • Ladle or measuring cup

Method
 

  1. In a mixing bowl or blender, add the flour, eggs, milk, melted butter, sugar, and salt, and blend or whisk until the batter is smooth with no lumps.
  2. Let the batter rest at room temperature for 10 minutes to allow the gluten to relax, resulting in tender crepes.
  3. Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil for a golden finish.
  4. Using a ladle or measuring cup, pour about 1/4 cup of batter into the skillet, tilting and swirling the pan to spread it into a thin, even layer.
  5. Cook the crepe for 1 to 2 minutes, or until the edges lift and the bottom is lightly browned; avoid overcooking to keep them tender.
  6. Slide a spatula under the crepe and carefully flip it, then cook the second side for an additional 1 minute until set.
  7. Transfer the cooked crepe to a plate and repeat the pouring, cooking, and flipping process with the remaining batter, stacking the crepes to keep them warm.
  8. Fill the crepes with your choice of sweet or savory fillings and serve immediately for the best flavor and texture.

Notes

For extra thin crepes, make sure not to add too much batter to the skillet.