Perfect Homemade Crepes

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: about 14 crepes

These crepes are super thin with crispy edges and can be easily made using a blender and skillet, perfect for your choice of fillings.

Recipe Details

Quantity	Name	Preparation Notes	Substitutions
3 Tablespoons melted for the batter, plus 3–4 Tablespoons for the pan	unsalted butter	melted and cooled
1 cup	all-purpose flour	spooned and leveled
1 Tablespoon	granulated sugar
3/4 cup	whole milk	at room temperature	half-and-half, heavy cream
1/2 cup	water	at room temperature
2	large eggs	at room temperature
1 and 1/2 teaspoons	vanilla extract
1/8 teaspoon	salt

Step 1: Melt 3 Tablespoons of butter in a microwave or on the stove. Let it cool for about 5 minutes before using in the batter. The remaining butter is for greasing the skillet. (Tips: Ensure butter is not too hot to prevent scrambling the eggs.)
Step 2: Combine the melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or mix by hand. Blend or whisk until smooth. (Tips: Use a blender for the smoothest consistency.)
Step 3: Chill the batter in the refrigerator for 30–60 minutes or up to 1 day. Stir if separated before cooking. (Tips: Chilling helps improve the batter's texture.)
Step 4: Grease an 8-inch skillet over medium heat. Pour 3–4 Tablespoons of batter into the skillet. Tilt to spread batter thinly. (Tips: Butter the pan between each crepe to keep edges crisp and non-stick.)
Step 5: Cook for 1–2 minutes until the edge can lift easily, then flip and cook for about 30 more seconds. Transfer to a plate and repeat with remaining batter. (Tips: Thin crepes have the best texture. Don't overcook.)

Notes: Crepe batter can be made a day in advance and refrigerated. Crepes are best fresh but can be stored in the fridge for up to 2 days.