Name: Basic Crepes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 1 cup Milk; 3 Eggs; 2/3 cup All-Purpose Flour; 1/2 tablespoon Butter

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Introduction

Basic crepes are thin, tender pancakes that are incredibly versatile for both sweet and savory dishes. This simple recipe uses just a few ingredients and comes together quickly, making it perfect for a delightful breakfast or light meal.

A triangular folded crepe sits on a white plate with a thin silver rim. The crepe is golden brown with a soft, slightly crispy texture. On top of the crepe, there are several bright red strawberry slices and one whole strawberry with its green leaves still on. A dollop of white whipped cream rests on the middle of the crepe, partially covering the strawberries. The whole dish is lightly dusted with white powdered sugar, some falling onto the plate. The plate is placed on a white marbled surface with a partial view of a silver fork on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Milk
3 Eggs
2/3 cup All-Purpose Flour
1/2 tablespoon Butter

Instructions

Step 1: Put the milk, eggs, and all-purpose flour into a blender. Blend the ingredients until thoroughly mixed together and smooth.
Step 2: Place the butter into a crepe or omelet pan and heat the pan on medium-low heat until the butter is melted.
Step 3: Use a spatula to rub the melted butter evenly throughout the pan. This creates a non-stick surface for cooking the crepes.
Step 4: Pour about 1/4 cup of the batter into the center of the pan.
Step 5: Quickly rotate the pan to spread the batter into an even thin circle covering the surface.
Step 6: Cook for about 1 minute, or until the edges start to lift and loosen from the pan. Flip the crepe and cook for another 20 to 30 seconds on the other side.
Step 7: Stack the cooked crepes on a plate until all batter is used.
Step 8: Fill with your choice of sweet or savory fillings, or store the crepes in a sealed bag in the refrigerator for several days.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a tablespoon of sugar to the batter when blending.
Use a non-stick pan or well-seasoned cast iron to prevent sticking without excess butter.
To make gluten-free crepes, substitute all-purpose flour with a gluten-free flour blend.
Fill crepes with fresh fruit and whipped cream for a classic dessert, or sautéed vegetables and cheese for a savory option.

Storage

Store cooked crepes in an airtight container or sealed plastic bag in the refrigerator for up to 3 days. To reheat, warm crepes gently in a skillet over low heat or microwave for 15 to 20 seconds until warm. Crepes can also be frozen with parchment paper between layers for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

A crepe folded into a triangle is placed on a white plate with a thin dark rim, resting on a white marbled surface; the crepe is golden brown with a soft and slightly textured surface. On top, there are bright red sliced strawberries arranged under and around a dollop of fluffy white whipped cream, which is topped with a whole strawberry with its green leaves visible. The crepe and toppings are dusted with fine white powdered sugar that lightly spreads over the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it refrigerated. Stir or blend briefly before cooking.

How thin should crepes be?

Crepes should be very thin, about the thickness of a sheet of paper. Spreading the batter quickly by rotating the pan helps achieve the perfect thin layer.