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Classic and Easy Crepes

Cordless crepe maker with batter coating the nonstick plate, red power light on, showing the dip and flip step for fast, thin crepes at home.
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Fast, foolproof crepes made with simple pantry staples. This batter works perfectly with a crepe maker or a skillet, cooks in minutes, and yields thin, tender crepes ready for sweet or savory fillings. Refrigerate or freeze extras for easy breakfasts.

 
 

Ingredients

  • 1 cup (130 g) all-purpose flour

  • 1½ cups (355 g) milk, room temp

  • 3 large eggs, room temp

  • 2 tbsp (28 g) melted butter, plus more for brushing

  • 1 tbsp sugar (omit for savory)

  • 1/2 tsp fine salt

  • 1 tsp vanilla (only for sweet crepes)

Instructions

Batter

  1. Blend milk, eggs, melted butter, sugar, salt, and vanilla until smooth.

    • 1½ cups (355 g) milk, room temp

    • 3 large eggs, room temp

    • 2 tbsp (28 g) melted butter, plus more for brushing

    • 1 tbsp sugar (omit for savory)

    • 1/2 tsp fine salt

    • 1 tsp vanilla (only for sweet crepes)

  2. Add flour and blend 10–15 seconds just until silky.

    • 1 cup (130 g) all-purpose flour

  3. Rest 20–30 minutes at room temp. This relaxes gluten and reduces tearing.

  4. Batter should be thin like heavy cream. If thick, whisk in 1–3 tbsp milk.

Cordless crepe maker method

  1. Preheat maker per instructions. Pour batter into the included dipping tray.

  2. Lightly butter the hot plate.

  3. Dip the plate into the batter for 2–3 seconds, lift, and invert.

  4. Cook 30–45 seconds until edges lift. Flip and cook 10–20 seconds.

  5. Stack on a plate covered with a towel.

Skillet method

  1. Heat a nonstick or crepe pan over medium. Lightly butter.

  2. Pour ¼ cup batter, swirl thinly.

  3. Cook 45–60 seconds. Flip and cook 10–20 seconds.

Notes

Love using this crepe maker!

Find it online: https://crystelmontenegrohome.com/electric-crepe-maker/