Basic Crêpes
Some mornings call for something a little more special than toast. Crêpes have this magical way of making an ordinary breakfast feel like a Parisian café moment — and the best part? They’re shockingly simple to pull off right in your own kitchen. Just a handful of basic ingredients, one good pan, and a little patience are all it takes to land that perfectly thin, golden crêpe on your plate
Ingredients
- 1 cup all-purpose flour
- 2 whole eggs
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- 2 tbsp all-purpose flour
Instructions
- Make the batter — Crack the eggs into a large bowl and pour in the milk, water, and salt. Whisk until combined. Add the flour and melted butter, then whisk vigorously until the batter is completely smooth and lump-free. It should be thin and pourable.2. Heat the pan — Set a nonstick skillet over medium-high heat and lightly grease it with oil or a small knob of butter. Once hot, pour in about ¼ cup of batter and immediately tilt the pan in a slow circular motion to spread it into a thin, even round.3. Cook and flip — Cook for 1 to 2 minutes until the surface looks dry and the edges begin to pull away. Loosen the edge with a spatula, then flip and cook the other side for about 1 minute until lightly golden.4. Serve — Slide onto a plate and serve warm. Repeat with the remaining batter.
Notes
- For sweet crêpes, whisk in 2 tablespoons of sugar and 1 teaspoon of vanilla extract before cooking.
- Batter can be made up to 24 hours ahead — store covered in the fridge and stir before using.
- If the batter feels too thick, add milk one tablespoon at a time until it loosens.
- Stack finished crêpes with parchment paper between each one to prevent sticking.
- Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition Facts
- Calories: 216
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Total Sugars: 2g
- Protein: 7g
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 111mg
- Vitamin C: 0mg
- Sodium: 229mg
- Calcium: 58mg
- Iron: 2mg
- Potassium: 112mg