easy crepes

Want to look learn how to make crepes like your favorite French café? These classic crepes are so much easier to make at home than you think. No blender required. Get the recipe from Delish.com.

Easy Crêpes

c. all-purpose flour

eggs

sugar

kosher salt

c. whole milk

butter

fruit,

Powdered sugar,

Great recipe. But would change the order of the ingredients added so the batter is easer to make. Add eggs, salt and sugar and whisk. Now slowly add a bit of flour and milk at the same time until smooth. Continue alternating between flour and milk until all is incorporated.

amazing, just one thing: i would add at least another half cup of milk just to get that perfect smooth crepe batter.

Great recipe. I tried it and my crepes came out great.

It turned out great but i would add the milk first

I liked it because I like cooking, but this recipe is awesome!

im 11, very easy recipe and taste good 10/10 recommend 😎👌

Not a huge fan. I KNOW that mixing eggs into flour first creates lumps. I did it anyways as the instructions said. Created a very lumpy batter that I had to run through my blender to eliminate the lumps (more dishes!!) I added vanilla to the mix as well as we were doing a sweet crepe morning and I like the addition. I thought this was the same recipe I used last weekend that gave me PERFECT crepes. It indeed was not the same one. 

do not recommend:)

Very good!I enjoyed taking bites out of these crepes.As I take a bite into these delicious crepes, I enjoy every flavor of fruit and want more.I add 1 tsp of vanilla to the crepes which make it enjoyable.It can be a sweet savory or a salty breakfast.

It was a very useful recipe. my relatives and me use it all the time to make really tasty crepes. and also, how do you pronounce crepes? i would give this recipe 5 stars!!!!

the batter folded up and to much butter on the recipe

i had trouble flipping at first, but got the hang of it, make them with a 1/3 cup for easier flipping, they will be a bit thicker though

My family and I loved these. I used a blender to remove the clumps as recommended and added vanilla. Thank you!

Lumpiest recipe I’ve ever come across. Eggs straight into flour? Are you kidding me? I ended up with a lump of dough and the lumpiest crepes I’ve ever come across.the ingredients may be good but the technique is off, and I seldom have recipes fail! YOU SHOULD NOT HAVE TO PUT THIS IN A BLENDER TO GET IT SMOOTH!

Simple and delicious
Adding a teaspoon vanilla to the mix makes it even better

this recipe worked out really good for me!! love it 💕

but its a terrible idea to mix egg with flour first. maybe fix that?

https://streaming.hearstdigitalstudios.com/4d038937-54b9-4956-9b87-ad202cb97734/video_rover_16x9_1080p_hd_1603295464_10193.mp4

Easy Crepes Couldn't Be Simpler

Ricardo's recipes : Thin Breakfast Crepes

Thin Breakfast Crepes

(150 g) unbleached all-purpose flour

tbsp sugar

salt

(375 ml) milk

tsp (2.5 ml) vanilla extract

tbsp unsalted butter, melted

butter,

In a bowl, combine the flour, sugar and salt. Whisk in the eggs, ½ cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.

Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter.

For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.

Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm. Delicious with maple syrup or blueberry sauce.

I used Cup4Cup Gluten Free flour, and this turned out very well! I also used almond milk, and I added a little bit more than the recipe called, because the GF flour is a bit dry. I added a bit extra butter too for this reason. Overall this recipe was amazing! If you don’t substitute ingredients like me, you can follow this to a tee and it should turn out wonderfully.

For the last commenter, you didn't event follow the recipe, of course it's not going to work! Different flours don't behave and hydrate the same way as all-purpose flour. 

Nonetheless, this recipe is very good. Simple and delicious!

I used buckwheat and almond flour.
I make a lot of crepes and this recipe did not work!

I made this recipe to the T because it was the first time and it is a hit. Excellent!

Tried this recipe for the first time. Very happy with how my maiden crepes turned out! Thank you.
I added 1/3 baking powder just...

PERFECT!  One time, I substituted milk with Almond Milk, and it was perfect as well. :)

Absolutely perfect! Due to not enough milk I had to top off with 1/4 cup of water. I will continue to do this. Crepes were light and fluffy!

perfect ratios. I usually eyeball my pancake recipe but wanted to be sure with crepes, perfect.

there is too much milk and not enough flour; which makes the texture too liquid and the crepe brakes when you flip it. The correct ratio is 3 eggs, 250 g of flours, 500 ml of milk.
to be divided by 3 x2 if you want to stick to 2 eggs.

https://cdn.jwplayer.com/v2/media/Z7M0Gj4V

Different Measuring Cups

Dreaming of France? Try these over-the-top delicious, buttery crepes stuffed with sweet strawberries and whipped ricotta and honey. And they're also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!

Strawberry Crepes with Whipped Honey Ricotta

unsalted butter,

all-purpose flour

eggs,

water

vanilla extract

strawberries (about 2 cups sliced)

Strawberry jam (optional)

container (16 ounces) whole milk ricotta

lemon juice

lemon

honey (or

MELT THE BUTTER

Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.

MIX THE INGREDIENTS

Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.

CHILL THE BATTER

Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.

COOK THE CREPES

Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.

FILL THE CREPES

Once your crepes are cooked, you can fill as desired and serve! 

MAKE RICOTTA FILLING

Mix together the ricotta, lemon juice, zest, and honey. 

ADD FILLINGS TO CREPE

When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!

For the Filling:

These are the best easy crepes that you can make at home yourself! Feel like you&#x27;re in Paris right in your kitchen. Savory French Crepes for breakfast, lunch, or dinner!

Savory Crepes Recipe with Smoked Salmon

All Purpose Flour

Milk

Eggs

Melted Butter

Fresh chopped Rosemary

Salt

Smoked Salmon

Cream Cheese

chives

Lemon Wedge

In a large mixing bowl, combine the ingredients...

In a large mixing bowl, combine the ingredients for the crepes and mix well.

Cover and chill over night.  If you can't...

Cover and chill over night.  If you can't do that, make sure to gently but firmly tap the bottom of the bowl on the counter to get the extra air bubbles out of the batter.

Heat a non-stick pan over medium-low heat with...

Heat a non-stick pan over medium-low heat with some melted butter to coat the bottom.

Pick pan up off the heat and scoop...

Pick pan up off the heat and scoop 1/4 cup of batter onto 1 side of the pan.  Swirl the batter around to coat the whole bottom and place back on the heat.

Cook for about a minute (maybe a  little...

Cook for about a minute (maybe a  little longer) until it has firmed up. Flip and cook other side for about a minute as well until golden.

Once your crepes are made and your ready...

Once your crepes are made and your ready to fill, start out by spreading a thin layer of cream cheese on the inside.

Sprinkle your fresh chopped chives and onion salt...

Sprinkle your fresh chopped chives and onion salt on to taste, and layer the smoked salmon on top down the middle.

Squeeze a fresh lemon wedge over the top...

Squeeze a fresh lemon wedge over the top and fold it all up. Enjoy this delicious savory crepe :)

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Easy Crêpes

Thin Breakfast Crepes

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Top 4 easy crepes recipes from across the web

The most viewed easy crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Crêpes

Thin Breakfast Crepes

Strawberry Crepes with Whipped Hone...

Savory Crepes Recipe with Smoked Sa...

The most viewed easy crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine