Crêpes, the delicate, paper-thin French pancakes, are a perfect base for both sweet and savory delights. Their light, tender texture transforms desserts, entrées, and even leftovers into gourmet experiences. Whether prepared fresh or made ahead of time, crêpes are a true culinary delight—like a holiday wish come true!
My secrets are to add a touch of sugar to the batter for perfect caramelization and allow the batter to rest, ensuring your crêpes come out ultra-thin and irresistibly delicate. Add them to your holiday menu this season for a touch of elegance and a stress-free option!
Effortless Crépes
Yields 8 servings
Equipment Needed
- Blender (Countertop or Hand)
- 8 or 9-inch nonstick pan
- ¼ C measuring cup or ladle
- Whisk
- Wide spatula
Ingredients
- 2 large eggs (room temperature)
- 1 ¼ C whole milk (room temperature)
- 1 C all-purpose flour
- 2 tsp sugar
- 1/2 tsp salt
- 3 Tbsp melted butter (cooled)
- 1/2 tsp cold butter (for the pan)
- Confectioner’s sugar (optional for dusting)
Filling Suggestions
Sweet: Jams, curds, ice cream, Nutella, pie filling, powdered sugar for topping
Savory: Meats, cheeses, sautéed vegetables, eggs & bacon, smoked salmon, or leftovers
Preparation
Add dry ingredients to the blender, then liquids. Blend for 1–2 minutes. Cover and refrigerate for at least 1 hour or overnight.
Preheat a 9” nonstick skillet over medium heat. Melt 1/2 tsp cold butter, swirl to coat, then reduce heat to medium-low.
Lightly whisk the batter, pour 1/4 cup into the center, and tilt the pan to spread evenly. Cook for 45 seconds per side until golden brown.
Stack cooked crêpes on a plate, covering with a cloth.
Folding & Serving
Lay the crêpe flat, add filling on half, fold into a semi-circle, then again into a triangle. Sprinkle dessert crêpes with powdered sugar if desired.
TIP: Crêpes can be made two days ahead. Cool, stack with parchment, and store in an airtight container in the refrigerator or freeze for up to one month.
