Basic Crepes

Prep 30 min
Total 30 min
Servings 20

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Crepes are one of those essential, versatile recipes that every home cook should know. If you’ve never made them, it’s time to see what you’ve been missing with this 5-ingredient crepe recipe. This recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savoury filling you can dream up, from mushroom + Swiss to Nutella™ + raspberries.

Ingredients

4 eggs
1 1/3 cups milk
2 tablespoons margarine or butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired

Steps

1

In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2

Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil.
3

Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and centre is set. If desired, turn to brown other side. Fill with desired filling.

While crepe is the French word for “pancake,” the two are slightly more different than their namesakes suggest. Traditional American pancakes are thicker and fluffier (thanks in part to the addition of baking soda) than their French counterparts. Crepes are delicately thin pastries most often served for breakfast or dessert, with sweet fillings like fresh fruit and whipped cream or Nutella and sprinkles, or on the savoury side with bacon and eggs or ham and cheese.
One of the best things about crepes is that you can make them ahead of time: you can make the batter in advance since it keeps well in the refrigerator, and pre-made crepes reheat like a dream (how’s that for an effortless brunch idea?). They’re usually served rolled or folded, but you could even make a crepe cake, also known as gateau mille crepes, out of several crepes stacked on top of each other if you’re feeling ambitious. However you choose to serve them, crepes are a classic dish every home cook should know—they’re one of those dishes that looks fancy, but is actually crazy-easy.
At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thaw, place package of crepes in 300°F. oven for 10 to 15 minutes.