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rolled crepe with fresh strawberries

Traditional Homemade Crepes

Sean
Light French pancakes perfect for breakfast or dessert
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 16 crepes
Calories 164 kcal

Equipment

  • Whisk
  • Mixing Bowl
  • Crepe pan/Small sauté pan
  • Spatula
  • Pastry brush
  • Cling film

Ingredients
 
 

Crepe batter

  • 3 eggs
  • 3 egg yolks
  • cup flour
  • ½ cup sugar
  • cup milk
  • ¾ cup water
  • ½ tsp salt
  • 10 tbsp butter unsalted, melted

For cooking crepes

  • 4 tbsp butter unsalted, melted

Instructions
 

  • In a mixing bowl whisk the eggs and egg yolks until evenly combined. Then add the rest of the ingredients and whisk until smooth. Cover with cling film and refrigerate for an hour.
  • Heat a small sauté pan or crepe pan on medium heat. Brush with some of the melted butter and add enough crepe batter to cover ⅔ of the bottom of the pan. Spread the batter around to cover the whole pan.
  • Cook the crepe until set on top and flip. The crepe should start to brown. Cook on the other side for an additional 30 seconds and set on a plate.
  • Crepes are best served immediately.

Notes

The batter can be made the night before to be ready to pour and cook in the morning. 
Storing the crepes
  • Crepes can be stored in a warming drawer or on a warming plate before serving.
  • Wrap well in cling film and they will last in the refrigerator 2-3 days or the freezer for 3-4 weeks. 

Nutrition

Serving: 1crepeCalories: 164kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 88mgSodium: 78mgPotassium: 58mgFiber: 1gSugar: 7gVitamin A: 343IUCalcium: 37mgIron: 1mg
Nutrition Disclaimer*
Keyword Batter, Brunch, Pancake
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