Simple Homemade Crepes
These delicate, thin French style pancakes are incredibly easy to make right at home using just your blender.
recipesbynani.comThere is something so special about waking up to a stack of warm, buttery crepes. I love them because they are thin and light, and you can fill them with anything from fresh berries and whipped cream to savory ham and cheese.
My best tip is to let your batter rest in the fridge for at least thirty minutes before cooking. This helps the flour hydrate so your crepes turn out perfectly tender every single time.
🧺 Ingredients
- 1 cup all purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sugar
- Extra butter for the pan
👩🍳Instructions
- 1
Add the flour, eggs, milk, water, salt, melted butter, and sugar into a blender.
- 2
Pulse the mixture until it is completely smooth and no lumps remain.
- 3
Pour the batter into a bowl and let it rest in the refrigerator for at least thirty minutes.
- 4
Heat a nonstick skillet over medium heat and lightly coat it with a little bit of butter.
- 5
Pour about one fourth cup of batter into the center of the pan and quickly swirl it around so the bottom is evenly coated.
- 6
Cook for about one to two minutes until the edges look golden and crispy.
- 7
Gently flip the crepe and cook the other side for another minute.
- 8
Repeat with the remaining batter and serve warm with your favorite fillings.
💡 Tips
You can store leftover crepes in the fridge for up to two days by wrapping them tightly in plastic. If you want to make a big batch, keep the finished ones warm on a plate over a pan of simmering water.
Made this recipe? Let us know how it went.
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