Basic Crêpes
Basic Crêpes
Ingredients:
- 1½ cups all-purpose flour
- 3 large eggs
- ¾ tsp fine sea salt
- 1½ cups whole milk
- ¾ cup butter, melted
- ½ cup water
Instructions:
- Pour the flour, eggs, salt, and milk into a blender and blend until smooth.
- Add the melted butter and water, then blend again until fully combined and smooth.
- Heat a 9-inch non-stick skillet over medium heat.
- Pour just enough batter into the pan to coat the bottom, tilting the pan to spread it evenly.
- Cook for about 1 minute, or until the bottom is lightly golden and the top is set.
- Flip or gently turn the crêpe and cook for about 30 seconds more on the other side.
Tips:
- No extra butter or oil is needed in the pan—there’s enough in the batter to prevent sticking.
- Unfilled crêpes freeze beautifully—just stack with wax paper between each or refrigerate for up to 2 days.
- To serve, fill with sweet or savory fillings of your choice!
Watch how I make them step-by-step in my kitchen:
These thin, buttery crêpes are incredibly versatile—perfect for brunch, dessert, or anytime. Watch the short version here!