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4.46 from 22 votes
Pairing my soft crepes with slices of lemon and fresh berries dusted with powdered sugar. It makes for a delicate breakfast.
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Easy Crepes Recipe (Ultimate Guide on How to Make Crepes)
Prep Time
10 mins
Cook Time
30 mins
 

Get the Ultimate Guide on How to Make Crepes with my Easy Crepes Recipe! You'll enjoy savory or sweet crepes anytime!

Servings: 18 crepes
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • ½ teaspoon salt
  • 4 large eggs , at room temperature
  • 3 cups (24 fl oz/720 ml) whole milk, at room temperature
  • 2 tablespoons (1 oz/28 g) butter, melted
  • 2 teaspoons vanilla extract
  • Butter , for cooking
  • Powdered sugar, lemon, berries , for serving
Instructions
  1. In a large mixing bowl add in the flour, sugar and salt.
  2. While whisking, add in the eggs, milk, butter and vanilla extract until very smooth.
  3. Cover the bowl and refrigerate the batter for at least 30 minutes or up to overnight.
  4. When ready to cook, heat a flat, non-stick pan over medium-low heat.
  5. Brush the pan with a little butter and pour ⅓ cup of batter into the center of the pan.

  6. Swirl the batter into a thin, even circle, about 10-inches (25 cm). You can also use an offset.

  7. After a minute or two, when there are a few bubbles on the surface and it begins to look a little dry, flip the crepe over and cook the other side for another minute until brown.
  8. Transfer to a plate and repeat with the remaining batter, stacking as you go.

  9. Arrange crepes on a serving platter, dust with powdered sugar and serve with lemon, powdered sugar, berries or whatever you like.

  10. Store leftovers covered in the refrigerator for up to 2 days. For longer storage, place a small piece of parchment between each crepe and freeze for up to 2 months. Defrost at room temperature and reheat briefly in a hot skillet or in the microwave covered with a sheet of damp paper towel for 15-30 seconds.