Easy Crepe Recipe

Jump to Recipe Print Recipe No fancy equipment is needed for this easy crepe recipe. Mix flour, milk, eggs and baking powder in a blender to make this basic crepe batter for breakfast or dessert! Click here to SAVE this Crepe Recipe! If you are intimidated to make crepes, fear no more! This crepe recipe is so simple you will wonder why you waited this long to make them. You probably have all the ingredients you need ready in your pantry, so let’s get started! This post may contain affiliate links. Read my disclosure policy. Ingredients for this recipe Can you guess what goes into a crepe to make them so thin and delicate? Not much! Gather these ingredients: Grocery list for basic crepes All-purpose flour (1 1/2 cups) Milk (2 cups) Eggs (2 large) Sugar (1 tablespoon) Baking powder Salt You’ll also want to make sure you have powdered sugar to sprinkle over top the cooked crepes as well as any other toppings you desire. Think fresh fruit, syrup, Nutella, etc. etc. Tips and Tricks So many wonder how to make crepes so thin without falling apart. The trick is in the ratio of batter poured into the size of your pan. There is not only one size pan that is right to use, but you need to make sure you use more or less batter depending on how big your skillet. To make the best crepe, use JUST enough batter that will cover the bottom of the entire skillet in a thin layer. It will take some practice, but as you pour the batter in you will use your other hand to tilt the pan in circles until the batter coats it. You’ll get the hang of it, trust me! Butter your pan between each pour! I like to take a stick of butter and rub it over the surface of the pan. It’s an easy way to quickly butter the pan without having to slice a tablespoon and wait for it to melt evenly. Some people let the batter rest before pouring it into the hot skillet. You can choose to do this if you want. I haven’t found much of a difference and I’m usually in a hurry and don’t have the extra 30 minutes. So the recipe below doesn’t call for this extra step. Click here for full recipe ingredients and instructions. Equipment to use This recipe does not require any fancy equipment, just a blender, a nonstick skillet and a spatula. I prefer a thin spatula to easily slide under the crepe, but use what you have on hand! Your blender does not need to be a crazy expensive one, either. Don’t have a blender? Use a whisk and bowl! What size pan should you use? Anywhere from an 8-inch to a 12-inch. My favorite is my 11-inch crepe pan, but like I stated above, you can use any nonstick skillet.  There are also tools out there to help you spread the batter, but I’ve never used one and don’t find it necessary. How to serve crepes There are many different ways you can serve your crepes. Try these different variations or come up with your own! Fold crepes as pictured, then top with butter, syrup, powdered sugar and berries. Fold crepes on a large serving platter and set out toppings in various bowls for everyone to make their own plate. Spread Nutella in a flat crepe then roll up and eat! Roll crepe with various fillings and eat like a burrito or use a fork and knife! Fill with savory ingredients instead of sweet. Serve for breakfast, lunch, dinner or a snack! The list can go on and on! How will you serve your crepes? Print it or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see.  I love hearing from you! Hungry for more? Sign up to receive an email each time I have a new recipe or follow me on Instagram or Facebook for behind the scenes! Print Recipe0 from 0 votes Easy Crepe Recipe No fancy equipment is needed for this easy crepe recipe. Mix flour, milk, eggs and baking powder in a blender to make this basic crepe batter for breakfast or dessert! Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Course: Breakfast Cuisine: American, French Keyword: crepe batter, crepe recipe, easy crepe recipe, how to make crepes Servings: 6 servings Calories: 197 kcal Author: Nikki Gladd Ingredients 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 2 cups milk 2 large eggs 1 teaspoon vanilla extract butter for greasing pan Instructions Mix all ingredients in a blender until smooth; set aside. Heat nonstick skillet over medium heat. Lightly butter skillet until bubbly. Pour between 1/4 cup to 1/2 cup batter into middle of skillet and immediately rotate pan until batter coats bottom of skillet. Cook until top seems just dry and bottom is lightly brown (about 1 to 2 minutes). Flip with spatula and brown other side (about another 1 to 2 minutes). Serve warm with desired toppings. Notes Amount of batter used for each crepe will vary depending on size of pan. Yield will vary depending on size of pan. Nutrition information is an estimate only and does not include toppings. Nutrition Calories: 197 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 253 mg | Potassium: 197 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 222 IU | Calcium: 120 mg | Iron: 2 mg Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured! Related Posts Cranberry Sauce Baby back Ribs with Jammy Glaze College & Career Ladies’ Christmas Baking Extravaganza Saturday Seeds + Pregnancy Update (32 Weeks!) Pin Share Tweet Share