Description
Golden, buttery, and irresistibly thin—these classic crepes are a quick breakfast, easy brunch, or versatile light dinner. Fill them with fruit and yogurt, chocolate, or savory options like eggs and cheese for a family-friendly meal any time of day.
Ingredients
1 cup all-purpose flour
1/4 tsp salt
3/4 cup milk
1/2 cup water
1/2 tsp vanilla extract
Instructions
1. Whisk together the flour and salt in a medium bowl.
2. Gradually whisk in the milk, water, and vanilla until the batter is smooth and thin (like heavy cream).
3. Rest the batter for 10–15 minutes.
4. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup batter into the pan and swirl to coat the bottom in a thin layer.
6. Cook 30–45 seconds until the edges lift and the bottom is lightly golden.
7. Flip and cook the second side 15–20 seconds.
8. Transfer to a plate and repeat with remaining batter, greasing the pan as needed.
Notes
For sweeter crepes, add 1 tsp sugar or honey to the batter.
For dairy-free crepes, use almond milk or oat milk.
For savory crepes, omit vanilla and fill with eggs, cheese, and sautéed vegetables.
Storage: refrigerate up to 3 days (stack with parchment). Freeze up to 2 months. Reheat gently in a skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg