Description
These Homemade Crepes are light, thin, and perfect for both sweet and savory fillings. With a simple batter made from pantry staples, you can enjoy these versatile crepes for breakfast, brunch, or dessert.
Ingredients
Scale
Main Ingredients:
- 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180ml) whole milk, at room temperature*
- 1/2 cup (120ml) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Melt butter: In a small saucepan, melt 3 tablespoons of butter over low heat. Set aside to cool slightly.
- Prepare batter: In a mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, whisk together milk, water, eggs, and vanilla extract. Gradually whisk the wet ingredients into the dry ingredients until smooth. Stir in the melted butter.
- Cook crepes: Heat a non-stick skillet over medium heat and brush with a little butter. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes per side until lightly golden. Repeat with the remaining batter.
- Serve: Fill the crepes with your favorite toppings, such as fresh fruit, Nutella, or savory fillings like cheese and ham. Enjoy!
Notes
- For best results, let the batter rest for at least 30 minutes before cooking the crepes.
- You can make the crepes ahead of time and store them in the refrigerator, separated by parchment paper, until ready to use.
Nutrition
- Serving Size: 1 crepe
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Homemade crepes, breakfast recipe, versatile crepe recipe