These thin, delicate pancakes are delicious and elegant. They are so versatile and can be filled or folded and topped with sweet or savory fillings or sauces. And they are very simple to make.
Makes 8 to 10 crepes
- 300 ml (1 1/4 cups) whole milk
- 2 large eggs
- 15 ml (1 tablespoon) melted butter or vegetable oil, plus more for cooking
- 125 g (1 cup) all-purpose flour
- Pinch fine sea salt
- For sweet crepes: 13 g (1 tablespoon) sugar
- For savory crepes: 4 g (1 tablespoon) minced fresh herbs, such as parsley, tarragon, chervil, or chives
- Blender, immersion blender or whisk
- 10-inch non-stick skillet, carbon steel skillet or well-seasoned cast iron pan
- Long, thin, offset spatula
1. Make the crepe batter.
– Combine milk, eggs, melted butter or oil, flour, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add any herbs (if using) and pulse to combine.
- Alternatively, you can combine the ingredients in a mixing bowl and use an immersion blender or whisk vigorously until smooth.
– Let the batter rest in the refrigerator for at least an hour or up to 2 days.
2. Cook the crepes.
– Heat a 10-inch nonstick skillet over medium heat for about 5 minutes.
– Lightly brush the pan with melted butter or oil, using a paper towel to wipe out any excess. (This usually only needs to be done for the first crepe with a nonstick skillet.)
– Take the crepe batter out of the refrigerator and give it a stir.
– Hold the pan’s handle in one hand and pour in about 4 tablespoons (60 ml) batter, swirling and tilting the pan, spreading the batter in a thin, even layer over the bottom.
– Cook the crepe for about 30 seconds, or until the edges and top look dry.
– Release the crepe from the pan by gently running the long, thin spatula around the edges.
– Flip the crepe by either using your fingers to grab the edges of the crepe or by using your fingers to lift the crepe just enough to slide the long, thin spatula underneath.
– Cook the second side for about 10 seconds or so.
– Slide the crepe from the pan onto a plate.
– Repeat with the remaining batter.
3. Serving, storing and reheating crepes:
– Serve the crepes warm or room temperature.
- Crepes can be served folded or filled with your choice of fillings, sweet or savory. Suggestions*
– Wrap any leftover crepes securely in plastic wrap.
– Store refrigerated for up to 3 days. Or freeze for up to a month.
– Reheat in a warm pan on top of the stove. Or cover with a plate and microwave on 50% power for 15 seconds or so, until warm and soft,
Crepes are simple to make. (Even more simple than pancakes!) Their simplicity makes them extremely versatile and ideal for variation. Below are a few suggestions, but your options are limitless.
Savory crepes can be filled with anything you like. Suggested fillings may include ingredients that you may find in an omelet.
- various cheeses
- smoked salmon
- poached chicken
- sautéed mushrooms
- béchamel sauce
- hollandaise sauce
- cheese sauces
Sweet crepes often incorporate fruit and whipped cream or chocolate sauces, but can be as simple as a squeeze of lemon juice and a sprinkle of powdered sugar.
- fresh fruit such as berries, bananas, mango
- cooked fruits such as sautéed apples or poached pears
- fruit curds, jams or preserves
- whipped cream
- praline gianduja (hazelnut, caramel and chocolate spread)
- Nutella or chocolate sauce
- crème anglaise