Description
This easy crepe recipe yields light and delicate crepes that are perfect for both sweet and savory fillings. With simple ingredients and a quick blending process, you can enjoy homemade crepes in no time.
Ingredients
Units
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- 1/2 cup lukewarm water
- 1 cup milk, warm
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- Pinch sea salt
Instructions
- Add the ingredients into a blender in the order they are listed, starting with the wet ingredients. Blend on low speed until combined then set aside for a few minutes for the bubbles to go down.
- Melt a dot of butter in a crepe pan or 10-inch non-stick skillet over medium heat. Pour about 1/4 cup batter into the skillet, swirling to coat the bottom. Cook until edges are golden, then flip and sauté the other side until golden.
- Repeat with the remaining batter, adding butter as needed. Stack crepes once at room temperature.
Notes
- For a savory twist, try filling the crepes with cheese, ham, and spinach.
- You can make the batter ahead of time and refrigerate it for up to 24 hours.
Nutrition
- Serving Size: 1 crepe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg