--- title: "Crepes" description: "A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner. Find ingredients, equipment, and step-by-step Cooklang…" url: "https://briansunter.com/recipes/crepes" --- # Crepes A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner. via [seriouseats.com](https://www.seriouseats.com/basic-crepes-batter-recipe) 30 seconds estimated 4 servings bread french breakfast Scale Units ## Ingredients - 2 large eggs - 280 ml whole milk - 140 g flour - 15 ml melted butter - 1 pinch salt - 8 g sugar ## Equipment - blender - cast iron - nylon spatula ## Instructions 1 Combine 2 large eggs , 280 ml whole milk , 140 g flour , 15 ml melted butter , 1 pinch salt , and 8 g sugar (if using) in a blender . 2 Start blender on low speed and increase to high. Blend until smooth, about 10 seconds . Add herbs (if using, such as parsley, tarragon, chervil, or chives) and pulse to combine. 3 Heat a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess. 4 Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. 5 Let cook until top looks dry, about 20 seconds . Using a thin metal or nylon spatula , lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. 6 Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. 7 Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve. ## Related recipes - [Buckwheat Crepes](/recipes/buckwheat-crepes) [Buckwheat crepes with spinach and egg](/recipes/buckwheat-crepes) - [Ratatouille](/recipes/ratatouille) [A tasty fall vegetarian dish with sliced eggplan, squash, zuchini, and tomatoes](/recipes/ratatouille) - [Applesauce Oatmeal Bread](/recipes/applesauce-oatmeal-bread) [A moist and flavorful oatmeal bread made with applesauce, spices, and walnuts. Great for breakfast with a smear of cream cheese.](/recipes/applesauce-oatmeal-bread) View Cooklang Source recipe.cook ``` --- title: Crepes description: A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner. source: https://www.seriouseats.com/basic-crepes-batter-recipe tags: [french, bread, breakfast] servings: 4 image: https://www.seriouseats.com/thmb/zgYU1HH-dGpqUEjRBRHGAxMvDBM=/1500x1125/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__02__20170206-spinach-egg-cheese-crepe-15-567951c183f74f4c89c172e2c5910670.jpg cuisine: french difficulty: easy rating: 4.5 --- Combine @large eggs{2}, @whole milk{280%ml}, @flour{140%g}, @melted butter{15%ml}, @salt{1%pinch}, and @sugar{8%g} (if using) in a #blender. Start blender on low speed and increase to high. Blend until smooth, about ~{10%seconds}. Add herbs (if using, such as parsley, tarragon, chervil, or chives) and pulse to combine. Heat a 10-inch nonstick or well-seasoned #cast iron{} or carbon steel skillet over medium heat for 2 minutes. Lightly grease with oil or butter, using a paper towel to wipe out the excess. Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Let cook until top looks dry, about ~{20%seconds} . Using a thin metal or #nylon spatula{}, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve. ```