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Crepe Recipe
Laura

Perfect Crepe Recipe

Thin, tender crepes made with a simple basic crepe batter recipe. Perfect for breakfast brunch, berry-filled crepes, and sweet or savory fillings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole milk at room temperature
  • 4 large eggs at room temperature
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups all-purpose flour sifted if desired
  • 2 tablespoons butter for cooking
  • 1 cup fresh berries for serving

Equipment

  • Blender
  • 8-inch nonstick skillet
  • Measuring cups and spoons
  • Thin spatula

Method
 

  1. Combine wet ingredients: In a blender, add milk, eggs, melted butter, sugar, vanilla, and salt. Blend for 15 seconds until well combined.
  2. Add flour: With blender running on low, gradually add flour. Blend 15-20 seconds until batter is completely smooth with no lumps.
  3. Rest the batter: Cover and refrigerate for at least 30 minutes, or up to overnight. This allows flour to hydrate for tender crepes.
  4. Heat the pan: Heat an 8-inch nonstick skillet over medium-low heat. Add a small amount of butter and swirl to coat the bottom.
  5. Cook the crepes: Pour 1/4 cup batter into center of pan, immediately tilt and swirl to create thin, even layer. Cook 1 minute until edges lift and bottom is golden.
  6. Flip and finish: Use a thin spatula to flip crepe. Cook 30 seconds on other side. Transfer to plate and repeat with remaining batter.
  7. Serve: Stack crepes and serve warm with fresh berries, syrup, Nutella, or your favorite toppings.

Notes

  • Room temperature ingredients blend more smoothly and prevent lumps in the batter.
  • The first crepe is often a test run. Adjust heat and batter amount as needed.
  • Batter can be made up to 2 days ahead and stored in refrigerator.
  • Cooked crepes can be frozen between parchment paper for up to 2 months.
  • For savory crepes, reduce sugar to 1 teaspoon or omit entirely.