The clever batter for crepes in 10 minutes: with this recipe you’ll get thin and lump-free crepes (and they won’t break, not even a single one).

The clever batter for crepes in 10 minutes: with this recipe you’ll get thin and lump-free crepes (and they won’t break, not even a single one).

Crêpes are one of those versatile recipes that come in handy for any occasion: breakfast, a quick lunch, a dinner to clear out the fridge , or a last-minute dessert . You can make them sweet or savory, very thin or slightly thicker… and best of all, with just a few ingredients we always have at home. This is my basic version, easy and adaptable, which you can customize however you like.

Light and versatile crepes: sweet or savory, ready in minutes

Preparation time: 5 minutes (+ 30 minutes optional resting time)
Cooking time: 15 minutes
Total time: 20-35 minutes
Servings: 8-10 20cm crêpes
Calories: approximately 90 kcal per crêpe (without filling, with cow’s milk and without sugar)

Ingredients

1 cup flour of your choice (about 125g – you can use type 0, type 1, whole wheat, or gluten-free mix)

2 eggs

½ cup of milk, even vegetable milk (about 120 ml)

½ cup water (about 120 ml)

¼ teaspoon salt

(Optional) 1 tablespoon melted butter or coconut oil for the dough

(Optional for the sweet version) 1 tablespoon of sugar + a few drops of vanilla extract

Procedure

Prepare the batter:
Break the eggs into a large bowl and whisk them together. Add the milk and water, mixing well.

Add the flour
Sift the flour directly into the bowl and add it little by little, mixing vigorously to avoid lumps.

Add the seasonings
Add the salt and, if you like, the melted butter (for softer crêpes) or the sugar with vanilla (for the sweet version).

Resting (optional but recommended)
Cover the bowl and let the batter rest in the refrigerator for 30 minutes: this way it will be more homogeneous and the crêpes will cook better.

Cooking:
Heat an 8-inch nonstick pan over medium heat and lightly grease with butter or oil. Pour in a ladle of batter and swirl the pan to distribute it evenly.

Flip and finish.
Cook for about 1 minute per side, until both sides are golden brown. Repeat until all the batter is used, lightly greasing the pan if necessary.

Ideas for serving them

Desserts : with fresh fruit and yogurt, protein hazelnut spread with no added sugar, light jam or honey.

Savory : with ham and cheese, salmon and Philadelphia, grilled vegetables.

Tip: You can prepare them ahead of time and store them stacked, covered with plastic wrap, in the refrigerator for up to 2 days, or freeze them separated by parchment paper.

Bibliographic references

Frequently Asked Questions

What are the main ingredients for making crêpes?
The main ingredients for making crêpes are flour, eggs, milk, water, and salt.
How long does it take to make crêpes?
Prep time for crêpes is 5 minutes, plus 15 minutes of cooking time. It’s also recommended to let the batter rest in the refrigerator for 30 minutes.
How can you serve crêpes?
Crêpes can be served sweet, with fresh fruit and yogurt, hazelnut spread, jam, or honey, or savory, with ham and cheese, salmon and Philadelphia, or grilled vegetables.