Crêpes are delightful, whisper-thin pancakes that invite creativity: sweet, savory, or somewhere deliciously in between. Originating in medieval France, they’ve become a playful breakfast or brunch treat worldwide. Pile fresh berries and billowy whipped cream, spread chocolate-hazelnut for an irresistible gooey bite, or drizzle warm honey for cozy comfort. Prefer savory? Stuff a crêpe with tender chicken, buttery lobster, melty cheese, or sautéed vegetables for a hearty, flavor-packed meal. Crêpes are a blank culinary canvas—mix fillings, fold them fancy, and enjoy a fun, tasty adventure one bite at a time.

Ingredients

• 2 large eggs
• 1-1/4 cup of whole milk, room temperature
• 1 cup all-purpose flour
• 2 tablespoons of butter, melted (or 1 tablespoon cooking oil)
• ¼ teaspoon salt

Process

1. Whisk eggs, milk, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. Let batter rest for at least 1 hour – up to 2 days in the refrigerator. (See Notes)
2. Heat a lightly greased 6-inch non-stick skillet, then remove it from the heat. Spoon in 2 tablespoons of batter and tilt the skillet to spread it into a very thin crêpe.
3. Cook until lightly browned. If you want, brown just one side or flip to brown the other side.
4. Invert pan over a paper towel or parchment paper and remove using a spatula. Repeat with the remaining batter, greasing the skillet occasionally.
5. The picture below shows a crepe being filled in the pan. I prefer to remove the crepe to a plate and fill it there. Crepes can be filled with fruit or savory fillings.

Notes

• To make sweet crêpes, whisk 3 tablespoons white sugar and 1 teaspoon vanilla extract into the batter.
• For larger crêpes, use a greased 8-inch, non-stick skillet and ¼-cup of batter per crêpe.
• The batter needs to rest for at least one hour before cooking. Resting lets the flour absorb the liquid and the gluten relax, so the crêpes stay together and stay tender. Crêpe batter keeps in the refrigerator for up to two days, so you can make it the night before.

Savory Crepes Recipes:

Chicken or Lobster Crepes

Tagged: baking, breakfast, Crepes, dessert, dinner, Entree, Food, recipe, recipes, savory, sweet