Sweet Crepes Recipe

Combine dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 2 tsp granulated sugar and a pinch of salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large measuring cup whisk 2 large eggs until lightly beaten. Add 1 cup milk, 1/4 cup water, 2 tbsp melted unsalted butter and 1 tsp vanilla extract; whisk to combine.

Make a smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking (or pour the dry into the wet, whisking) until a smooth, thin batter forms. Scrape sides of bowl. The batter should be much thinner than pancake batter and easily pourable; if lumps remain, strain batter through a fine-mesh sieve or blend briefly.

Rest the batter

Cover the batter and let it rest at room temperature for 20–30 minutes. Resting relaxes the gluten and helps produce tender, flexible crepes.

Preheat pan

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat until hot. Reduce to medium-low for more control if your pan runs hot. Lightly grease the surface with a small amount of butter (about 1 tsp) and wipe with a paper towel so only a thin film remains.

Cook crepes

For each crepe, pour about 1/4 cup of batter into the center of the pan. Immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even circle (about 7–8 inches). Cook until the edges look dry and the underside is lightly golden, about 40–60 seconds. Use a thin spatula to gently lift and flip, then cook the second side for 10–20 seconds—just until set. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, adding a light smear of butter between crepes if needed and stacking them.

Sweet simple serving (lemon & sugar)

Fold or roll a warm crepe and squeeze fresh lemon juice over it, then dust with powdered sugar (about 1–2 tbsp per batch to taste). Serve immediately.

Fresh berries & cream

Spread a thin layer of whipped cream (or spoon fresh berries) onto a warm crepe, fold into thirds or roll, and top with additional berries and a dusting of powdered sugar. Optionally drizzle with a little fruit jam warmed for easier spreading.

Nutella or chocolate

Warm Nutella slightly in the microwave for 10–15 seconds so it spreads easily. Spread about 1–2 tbsp nutella onto each crepe, add sliced strawberries if desired, fold and serve with whipped cream.

Keep warm and serve

If making many crepes, keep finished crepes on a baking sheet in a low oven (about 200°F / 95°C) covered loosely with foil to stay warm while you finish cooking the rest.