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Classic Crepes

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

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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. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

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Questions

Why rest the batter for Classic Crepes?

Step 2 reads: "Blend until completely smooth, then let the batter rest at room temperature for 15 minutes." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Can I make Classic Crepes dairy-free?

Yes. The dairy in Classic Crepes 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.

Is Classic Crepes vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, 2 tbsp unsalted butter, melted and 2 large eggs, beaten. For fully plant-based entries, see the vegan breakfast collection.

Does Classic Crepes contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Classic Crepes?

One serving (the recipe makes 4) is about 235 calories, with 6 g protein, 24 g carbohydrate and 10 g fat, plus 1 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

How long does Classic Crepes keep?

Refrigerate what is left of Classic Crepes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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