The Very Best Basic Crepe Recipe
This Basic Crepe Recipe is easier to make than you think. Light, delicate and delicious, crepes are so versatile and great with a variety of fillings. The batter comes together in less than 1 minute with the help of a blender.
Have you ever been to Paris? And enjoyed a crepe filled with chocolate at the foot of the Eiffel tower while taking in the magic of the City of Lights? Or perhaps, you’re a savory filling kind of person and order yours with gooey, stretchy cheese. It seems like it would be the perfect street food in a romantic city like Paris but I wouldn’t really know because I’ve never been. It’s on “the list” along with all the food I plan to eat when I get there. All the macarons and béchamel sauces and croissants……I plan to get really fat while I’m there.
But here….I love crepes….I love really thin pancakes. (See, what I did there…for all you Ricky Bobby fans.) There used to be a really great crepe place not far from where I live but I’m guessing most people don’t have the fawning affection I do for the light, wispy deliciousness of a crepe. So, it has since closed and the place at the mall kinda blows. I don’t know how they ruin the crepes but they do…they’re all hard and crunchy. No. Just no. The next best place is Rachel’s and that’s in Lancaster….a short 1 1/2 hours away. Not really what I want to spend my day doing just to kill a crepe hankering, know what I’m saying? So, as usual, I take matters into my own hands here. And once again….laziness prevailed when I created this Basic Crepe Recipe so if you can work a blender…..you can make crepes.
To create the Very Best Basic Crepe Recipe, I just threw a few ingredients into my KitchenAid blender and gave it a whirl for about a minute….just until smooth. Eggs, milk, water, flour…easy peasy. Then you cook them in a non-stick skillet until golden brown and irresistible. The whole process takes about 10 minutes of hands on time to make the whole batch. I’m not even kidding. The worst part of the whole crepe making process is waiting for the batter to rest 1 hour so you don’t have little annoying bubbles in your crepes. Just smooth, silky, delicate blankets of heaven to fill with whatever your heart desires. And if you want sweet crepes…I tell you how in the recipe card. Savory crepes….ditto. Basic crepes…you got it. My suggestions for fillings….how about artichoke, spinach and chicken for a hearty, yet light dinner. Or a little tomato jam and cheese. OR the toppings for these strawberry crostini. Or….hit it out of the park with a crepe cake. The decision is all yours. Bon Appetit!
- 2 eggs
- 1 cup half and half
- 1/4 cup water
- 1 cup all purpose flour
- 3 tablespoons unsalted butter melted
- 1/8 teaspoon kosher salt
Place all ingredients in a blender and combine until smooth. Allow the batter to rest for 1 hour.
Heat a small non-stick skillet over medium heat. Melt 1 teaspoon butter in the pan. Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool. Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.
To make savory crepes: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs or spinach to the batter.
To make sweet crepes: Add 2 tablespoons sugar and 1 teaspoon vanilla extract or 2 tablespoons of your favorite liqueur to the batter.