Irresistible Crepes Recipe
Make Irresistible Crepes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Cooking & Serving
Method
Batter
- 1
Sift dry ingredients
In a large mixing bowl, sift 1 cup all-purpose flour and 1 teaspoon granulated sugar together. Add a pinch of salt and whisk briefly to combine. Sifting removes lumps and helps achieve a thin, smooth crepe.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk together 2 large eggs, 1 cup milk, 1 cup water, 1 teaspoon vanilla extract, and 2 tablespoons melted butter until homogeneous.
- 3
Make a smooth batter
Create a well in the center of the dry ingredients and gradually pour in the wet mixture while whisking constantly (or use a blender). Continue whisking until the batter is completely smooth and thin—about the consistency of heavy cream. If using a blender, combine dry and wet and blend 20–30 seconds.
- 4
Rest the batter
Cover the bowl with plastic wrap or a lid and let the batter rest at room temperature for 20–30 minutes. Resting relaxes gluten and lets air bubbles dissipate, yielding tender crepes. If short on time, you can refrigerate for up to 24 hours (bring back to room temperature before cooking).
Cooking & Serving
- 5
- 6
Butter the pan
Add a small pat of unsalted butter (about 1 teaspoon) and swirl to coat the surface. Wipe excess butter with a paper towel so the pan is lightly greased but not greasy. Repeat this step between crepes as needed.
- 7
Cook each crepe
Stir the batter gently before pouring. Pour about 1/4 cup batter (adjust for pan size) into the center of the hot pan. Immediately pick up the pan and tilt/rotate it in a circular motion so the batter spreads into a thin, even circle (roughly 8–9 inches). Cook until the edges lift and the top looks set, about 30–45 seconds. Use a thin spatula to loosen an edge and quickly flip; cook the second side for 10–20 seconds until lightly golden. Transfer the finished crepe to a plate and stack loosely covered to keep warm. Repeat with remaining batter, re-buttering pan sparingly as needed.
- 8
Keep warm
If making many crepes, keep them warm in a low oven (200°F / 95°C) on a baking sheet covered with foil while you finish cooking the rest.
- 9
Serve
To serve classic crepes: sprinkle 2 tablespoons powdered sugar over each crepe and squeeze lemon wedge over the top (if using) or spread 1–2 teaspoons jam or a drizzle of maple syrup and add fresh berries or sliced fruit. Fold into quarters, roll, or serve flat. Repeat for remaining crepes. Each crepe can be filled with sweet or savory fillings as desired.
- 10
Storage
Cool leftover crepes to room temperature, stack with parchment paper between them, wrap tightly in plastic wrap, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet or microwave wrapped in a damp paper towel.