Classic Crepes

Name: Classic Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 1/2 cup water; 2 large eggs, beaten; 2 tbsp unsalted butter, melted; 1/4 tsp salt

Delicate and thin French pancakes with tender edges, perfect for sweet or savory fillings.

25 minMediumServes 4235 cal/serving

FrenchBreakfastStovetopVegetarianHalal-friendlyNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

1 cup all-purpose flour
1 cup whole milk
1/2 cup water
2 large eggs, beaten
2 tbsp unsalted butter, melted
1/4 tsp salt

Instructions

1

In a blender, combine 1 cup all-purpose flour, 1 cup whole milk, 1/2 cup water, 2 beaten large eggs, 2 tbsp melted unsalted butter, and 1/4 tsp salt.
2

Blend until completely smooth, then let the batter rest at room temperature for 15 minutes.
3

Heat a nonstick pan over medium heat and lightly grease with butter.
4

Pour 1/4 cup of batter into the skillet, swirling immediately to cover the bottom evenly.
5

Cook for 1 minute until golden underneath, flip, and cook for 30 seconds more.

Questions

Can I make Classic Crepes dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 2 tbsp unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Classic Crepes gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Classic Crepes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Classic Crepes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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