Original Crepe 2 Pieces Recipe

Combine dry ingredients

Sift or whisk the all-purpose flour, granulated sugar, and a pinch of salt together in a medium bowl to remove lumps and aerate the flour.

Whisk wet ingredients

In a separate bowl or large measuring cup, beat the 2 large eggs lightly. Add the whole milk, 1 tablespoon water, melted butter, and vanilla extract if using. Whisk until combined.

Make a smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Continue whisking until the batter is smooth. The batter should be very thin — the consistency of heavy cream. If it's too thick, add milk 1 tablespoon at a time until it thins.

Rest the batter

Cover the bowl and let the batter rest at room temperature for 20–30 minutes. Resting hydrates the flour and lets bubbles dissipate for more delicate crepes. (If short on time, a 10-minute rest still helps.)

Preheat pan

Place a nonstick or well-seasoned crepe pan/skillet (8–10 inch/20–25 cm) over medium heat. Once hot, reduce to medium-low. Brush the pan lightly with a little melted butter (use about 1/2 teaspoon each crepe) or melt a small pat and wipe with a paper towel to leave a thin film.

Cook first crepe

Pour about 1/4 cup (60 ml) of batter into the center of the pan. Immediately pick up the pan and tilt/rotate it in a circular motion so the batter spreads into a thin, even circle about 8–9 inches (20–23 cm) across. Cook until the edges lift and the underside is pale golden, about 45–60 seconds.

Flip and finish

Run a thin spatula around the edge to loosen, then flip the crepe and cook the other side for 10–20 seconds until set and lightly spotted. Transfer the finished crepe to a plate and cover loosely with foil to keep warm.

Cook second crepe

Repeat the buttering and cooking process with another 1/4 cup (60 ml) batter to make the second crepe. Adjust heat as needed so crepes cook quickly but do not brown too darkly.

Serve

Fold or roll the crepes and dust with powdered sugar. Serve with lemon wedges, jam, or your preferred fillings. Two crepes constitute one serving. Enjoy immediately while warm.

Notes on consistency & storage

If batter thickens while cooking, whisk in a tablespoon of milk before making the next crepe. Leftover batter can be refrigerated up to 24 hours; whisk again before using. Cooked crepes can be stacked with parchment between and refrigerated up to 2 days or frozen for up to 2 months.