loveandlemons5.0
Crepe Recipe
This crepe recipe is easy to make with 8 simple ingredients and basic equipment—no special crepe pan required. Perfect for breakfast, dinner, or dessert, these thin pancakes have tender, delicate middles and buttery, crisp edges. Make sure to let the batter rest for at least 30 minutes (or overnight) before cooking for the best taste and texture.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●skillet
📝 Preparation Steps
1
In a blender, place the eggs, milk, water, butter, sugar, vanilla, and salt. Blend until smooth, then add the flour and blend again until combined. Chill the batter in the refrigerator for at least ⏱️ 30 minutes and up to overnight.
large eggs2
2
Check the consistency of the crepe batter. It should have a thick runny consistency and be easy to pour. If it’s too thick, add water, 1 tablespoon at a time, as needed to loosen it.
3
Heat a medium nonstick skillet** over medium-low heat and brush lightly with butter. Pour ¼ cup of the crepe batter into the skillet and immediately tilt the pan to evenly coat the bottom with a thin circle of batter. Cook for 1 to ⏱️ 2 minutes, or until the edges become lightly crisp and the crepe is lightly golden brown underneath. Flip and cook for ⏱️ 1 minute, or until lightly golden brown on both sides. Reduce the heat to low if the crepe is browning too quickly.
4
Remove from the pan and repeat with the remaining batter, brushing the pan with more butter in between crepes. Stack cooked crepes on a large plate until ready to serve.
5
Serve with desired toppings and/or fillings. Find serving suggestions in the blog post above.
Nutrition Facts
calories
119 kcal
fat Content
5 g
serving Size
1 crepe
fiber Content
0.4 g
sugar Content
3 g
sodium Content
98 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
51 mg
carbohydrate Content
15 g
saturated Fat Content
3 g
unsaturated Fat Content
1.4 g
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