Crepes are thin, foldable pancakes with lacy edges. They are easy to make, they can be frozen, and you should always have some as the start to a fantastic breakfast, brunch, or dessert. I'll walk you through how to make crepes and offer four variations for crepe batter, NOTE: Time is the combined cook time for all the crepes. Each crepe will only take about 2-3 minutes to cook.
Measure all ingredients into a blender jar and blend on medium speed for about 30 seconds.
Refrigerate for at least 30 minutes up to overnight.
When time to make crepes, have your batter, your pan, some melted butter and a silicone brush, and a place to put your cooked crepes all within easy reach.
Heat pan over medium heat until water sizzles when you flick a little into it.
Brush in a little bit of softened butter, then pour in about 1/4 cup crepe batter.
Immediately swirl the pan to distribute the batter evenly all over the bottom of the pan, then pour any excess back into your pitcher of batter.
Allow the crepe to cook for about 90 seconds, or until the edges start pulling back from the pan.
Carefully loosen the crepe with a thin spatula, and flip either with your fingers or with the spatula.
Cook on the other side for 30-60 seconds.
Carefully remove the cooked crepe to your "landing pad."
Repeat with the remaining batter.
You should be able to make 7-8 8-9" crepes. Batter doubles easily.
See Notes for Variations
Notes
Variations
Rich Crepes: Add 1.5 oz melted and cooled butter or oil to the batterLean Crepes: Substitute half the whole milk for waterPuffy Crepes: Substitute self-rising flour for the all-purpose flour with whichever version you decide to make
Why To Let Your Batter Rest
There are a few reasons to let your batter rest:
To allow the flour to fully hydrate
To allow the batter to have more body (goes along with 1.)
To give the gluten a chance to relax a bit so your crepes are sturdy enough to flex, bend, and roll but not so sturdy that they bounce if you throw one on the floor
To allow the bubbles to rise to the surface of the batter and pop, thus preventing crepes with tiny holes in them
Crepe Q & A
Can you make crepes with pancake mix? The answer is a qualified yes. Similar to making crepes with self-rising flour, you will need to use more liquid and egg than called for in your mix. For a standard pancake mix that calls for 1 egg and 3/4 cup milk per cup of mix, double the eggs and milk (or use half milk/half water). Note that crepes with leavening might end up with tiny holes in them, so be sure to let the batter rest overnight before using.Can crepes be made ahead of time? Absolutely. You can make the crepe batter the day before cooking them, and you can also refrigerate crepes for 4-5 days before using.Will crepes keep overnight? Yes. You can cook them the day before, stack them, and refrigerate when completely cool either wrapped in plastic wrap or in a zip-top bag to use over the next few days.Can crepes be frozen? Yes, crepes freeze very well. Separate each crepe with a piece of parchment, stack them, and freeze them in stacks of 8-10 in a large zip-top freezer bag. Be sure to press out as much air as possible before freezing. They’ll be fine for up to 8 weeks or so. Thaw overnight in the fridge before using.