The Best and Easiest Crepes Ever (VIDEO)

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Sweet crepes are a fantastic breakfast or dessert. Savory crepes can be a great appetizer that will make you feel like you are eating in a five-star restaurant. We love them all!!!

My husband is not a foodie, and many years ago when we'd just gotten married, he was so surprised to see something different for breakfast besides Bisquick. To be honest with you, it took him a while to understand that pancakes can be made from scratch and take just as much time as from a box.

To start my pancakes-from-scratch journey, I chose this simple crepe recipe. This iconic French pancake is quite popular around the world. In Slovak countries, these pancakes are called "blini," and traditionally they were made with different types of flour: buckwheat, rye, barley. And the batter used yeast to rise. In these days, modern everything is speeding up the process, and blini can be made in as little as 10-20 minutes.

In the future I'll cover different types of blini and gluten-free options as well. But today I want to introduce you to a basic but truly THE BEST AND THE EASIEST CREPES RECIPE EVER!

Let’s begin…

Prep time: 5 minutes

Inactive: 30 minutes (optional)

Cooking time: 20 minutes

Total time: 25 - 55 minutes

Yield: 6-9 servings

Author: Inna of innichkachef.com

Ingredients

2 large eggs

¾ cup whole fat milk

½ cup room temperature water

1 cup all-purpose flour

3 tablespoons melted butter.

Pinch of salt

Butter for coating the pan between each crepe.

Optional Ingredients to Make Crepes More Fun

Savory Variation

Add ¼ cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

Sweet Variation

Add 2½ tablespoons of sugar, 1 teaspoon vanilla extract, and 2 tablespoons of your favorite liqueur to the egg mixture.

Directions

1. In a blender, combine all ingredients and pulse for a few seconds.

2. Place the crepe batter in the refrigerator for 30 minutes to one hour.

3. When you're ready, heat a small nonstick pan or iron pan and add butter to coat.

4. Pour a small ladle of batter into the center of the cast iron pan and swirl to spread evenly.

5. Cook for 30 seconds and flip.

6. Cook for another 10 seconds and transfer the crepe from the pan to a plate.

7. Repeat until all batter is gone.

8. Fill the crepes with your favorite sweet or savory filling. No matter how you plan to serve these crepes, they truly are a joy in your mouth!

Enjoy!

Recipe Notes

Keeping the batter in the fridge for more than 30 minutes is completely optional, but it does make it way easier to work with. I often let the batter sit overnight. This allows the bubbles to subside so the crepes will be less likely to tear apart during cooking. However, the first crepe most likely won’t work, and it’s completely normal.

It's not necessary to grease the pan between each crepe, but you can use butter, clarified butter, coconut butter, or even pork lard.

How to store crepes?

After they are completely cooled, you can stack them and store them in plastic bags in the refrigerator for several days or in the freezer up to two months.

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