Go Back
–+ servings
French Crepes stuffed with strawberries on a white platter with fresh berries
Print Recipe
4.41 from 5 votes

The Best French Crepe Recipe

Light and airy, this easy Crepe recipe comes together quickly in the blender.
Prep Time1 minute
Cook Time10 minutes
Total Time11 minutes
Course: Breakfast, brunch, Dessert
Cuisine: French
Servings: 10 crepes
Author: Kellie
Cost: $5

Equipment

  • 1 blender
  • 1 skillet

Ingredients

  • 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

Instructions

  • 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.
  • Serve crepes with powdered sugar, jam, whipped cream or your favorite fillings.

Notes

  • 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.
  • When using frozen crepes, thaw on a cooling rack before carefully peeling apart.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 52mg | Potassium: 56mg | Fiber: 0g | Sugar: 0g | Vitamin A: 240IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.7mg