Easy Crêpe Recipe
About this recipe
This Easy Crêpe Recipe from John Kanell of Preppy Kitchen is your ticket to making delicate, buttery crêpes right at home. With just seven ingredients, including water, you can whip up a stack of these thin pancakes that are perfect for both sweet and savory fillings.
Crêpes are a classic French dish that can be filled with everything from Nutella and berries to savory chicken and vegetables. This recipe simplifies the process, making it accessible for any home cook.
Ingredient notes
- You can use ice-cold eggs; they do not need to be at room temperature.
- For flavor, you can substitute the vanilla extract with orange liqueur or orange blossom water.
Tips from Preppy Kitchen’s video
- Resting the batter in the fridge for at least 1 hour (up to 4 hours or overnight) helps the flour hydrate and relax, resulting in a thinner, more elastic crêpe.
- When cooking, the first crêpe may not turn out perfectly; it's often a test run as you adjust the heat and technique.
- Use about 3 tablespoons of batter per crêpe, but feel free to adjust for larger crêpes.
Good to know
- How many crêpes does this recipe make?
- This recipe yields about 4 servings.
- How long should I rest the batter?
- Rest the batter in the fridge for at least 1 hour, but you can let it sit for up to 4 hours or overnight.
- What type of pan should I use for cooking crêpes?
- You can use a crepe pan or a regular skillet; just make sure it's heated to medium.
- What if my crêpes aren't perfectly round?
- Don't worry! They don't have to be perfect circles; focus on making them thin and delicious.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine the eggs, flour, water, milk, salt, vanilla, and melted butter in a large mixing bowl or blender.
- 2
Blend the mixture for about 30 seconds until smooth.
- 3
Refrigerate the batter for at least 1 hour (up to 4 hours or overnight) to allow the flour to hydrate and relax.
- 4
Heat a crepe pan or a regular skillet over medium heat and brush with melted butter.
- 5
Pour about 3 tablespoons of batter into the pan and quickly swirl it to spread it thinly.
- 6
Cook until the edges start to lift and the top looks dry, then flip the crepe and cook for another 30 seconds.
- 7
Remove the crepe from the pan and place it on a plate. Repeat the process, adding more butter to the pan as needed.
Heads up — we had to guess a little:
- The quantity of butter for cooking was inferred as a sensible amount based on typical cooking practices.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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