Easy Crêpes Recipe
An easy, fail-proof crêpe recipe using simple ingredients like milk, eggs, and sparkling water. Perfect for sweet or savory fillings, with a resting period that creates a tender, non-rubbery result every time!
Servings: 6 servings
Ingredients
- 2 tablespoons butter melted
- 1-¼ cups milk
- 6 tablespoons sparkling water
- 3 large eggs
- 1-⅔ cups all-purpose flour 1-⅔ cups when the flour is fluffed, spooned and leveled, 1-⅓ cups scooped, or weigh out 200g; you can reduce the flour to (1 cup scooped/1-¼ cups spooned and leveled/150g weighed for a thinner Crêpe, the 1-⅔ cups are easier for beginners! The crêpes will have a slightly eggier taste with less flour.)
- 1 pinch salt
- oil for the skillet
Instructions
- Wet ingredients: Whisk together the melted butter, milk, sparkling water and eggs until smooth.2 tablespoons butter, 1-¼ cups milk, 6 tablespoons sparkling water, 3 large eggs
- Make batter: Add the flour and salt and whisk in completely, until no lumps remain. I like to use an immersion blender for the smoothest batter! Let sit for 10 minutes.1-⅔ cups all-purpose flour, 1 pinch salt
- Prep pan: Heat a medium to large skillet over medium to medium-high heat. Once hot, add a small amount of oil to the skillet.oil
- Bake crêpes: Pour enough batter into the skillet to thinly cover the bottom of the pan. Once the underside is done and separates from the pan (you will also notice the edges curling up around the edge of the pan), flip the crêpe and finish cooking on the second side. Continue baking crêpes until all batter has been used - I do not usually need to re-add oil even when I use plain stainless, not non-stick - too much oil makes unappealing crêpes, so try to stick to a minimum.
- Serve: To keep your crêpes warm, you can either cover them on a plate, immediately roll them up and keep them covered on a warmed platter; or stack them in a dish and keep them warm, covered, in a 140°F oven.Serve with jam, chocolate spread, sugar and lemon juice, cream cheese and strawberry jam, ice cream/whipped cream/berries…
Video
Notes
Tips
- Batter Volume: For a standard 10-inch skillet, use approximately 100ml (just under ½ cup) of batter per crêpe. Pour it directly into the center and immediately tilt the pan in a circular motion to coat the bottom. Crêpes should be fairly thin, the batter gets thicker as they cook!
- The First Crêpe Rule: Don't be discouraged if the first crêpe is a "throwaway." It acts as a sacrificial lamb to season the pan and help you find the perfect temperature. The first one always comes out looking weird/greasy. Don't worry about it, it's still good to eat and the others will look much neater.
- Storage: Wrap leftover Crêpes in plastic wrap and store them in the fridge for up to 2 days. The crèpes can be gently reheated in a skillet over low heat.
- Freezing Strategy: You can freeze a stack of crêpes for up to 2 months! Place a piece of parchment paper between each one and wrap tightly in plastic wrap. Reheat in a dry skillet for 30 seconds per side.