Description
Master the art of delicate French crepes with this reliable, blender-based recipe. Perfect for both sweet and savory cravings, these thin, tender pancakes are made by hydrating the batter for a silky, lump-free texture. Whether you are hosting an elegant brunch or preparing a quick, family-friendly dinner, this versatile base ensures delicious results every time. Using high-quality, room-temperature ingredients and a simple resting period produces professional-grade, thin crepes that fold beautifully around your choice of fillings.
Ingredients
7 tablespoons unsalted butter (3 tbsp melted for batter, 4 tbsp for pan)
1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon fine sea salt
3/4 cup whole milk, room temperature
1/2 cup water, room temperature
2 large eggs, room temperature
1.5 teaspoons pure vanilla extract
Instructions
Melt 3 tablespoons of butter and allow it to cool for five minutes.
Combine the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla in a high-speed blender.
Blend on medium-high for 25 seconds until the batter is completely smooth.
Transfer the batter to a container and refrigerate for one hour to hydrate the flour.
Heat an 8-inch non-stick skillet over medium heat and lightly brush the surface with a portion of the remaining butter.
Pour about 1/4 cup of batter into the center of the pan, tilting and rotating the pan to coat the bottom evenly.
Cook for 1-2 minutes until the edges lift and the underside is lightly golden.
Flip carefully and cook for an additional 30 seconds, then transfer to a plate and repeat with remaining batter.
Notes
Resting the batter is essential for a tender crepe that won’t tear. Omit the sugar if you plan to use these for savory fillings like cheese or sautéed vegetables. Keep cooked crepes warm by stacking them on a plate set over a pot of simmering water, covered with a clean kitchen towel.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 140
- Sugar: 2g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 65mg