How to Make Crepes
Classic French-style crepes—thin, buttery, and delicately crisp—made with a simple 8-ingredient blender batter and endless sweet or savory filling options.
Equipment
Ingredients
Batter
unsalted butter (melted, cooled)
43 g
all-purpose flour
125 g
granulated sugar
12 g
salt
2 g
whole milk
240 ml
water
120 ml
egg
2 piece
vanilla extract
5 ml
Instructions
Melt the butter
Melt 3 Tbsp (43 g) butter and let it cool for a few minutes.
Blend the batter
Combine cooled melted butter, flour, sugar, salt, milk, water, eggs and vanilla in a blender. Blend until perfectly smooth.
Chill the batter
Refrigerate the batter for at least 30–60 minutes (or up to 1 day). This hydrates the flour and prevents tearing.
Heat and butter the pan
Place an 8-inch skillet over medium heat and generously butter it. Keep extra butter nearby.
Cook the first side
Pour 3–4 Tbsp batter into the center, immediately swirl to coat the pan thinly. Cook 1–2 minutes until edges are golden.
Flip and finish
Loosen edges with a spatula, flip, and cook 30 seconds more.
Repeat
Transfer crepe to a plate, re-butter the pan and continue with remaining batter.
Storage
Layer with parchment between crepes before freezing.
Notes
• Batter can be made 1 day ahead and stored covered in the refrigerator.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.