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Crepes

This versatile crepe recipe can be used for breakfast, lunch, dinner, and dessert, producing thin, soft, and delicate crepes perfect for a variety of fillings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 crepes
Course: Breakfast, Dessert, Dinner, Lunch
Cuisine: French
Calories: 90
Ingredients Method Notes

Ingredients
  

For the batter
  • 4 large Eggs
  • 2 cups Milk
  • 3 tablespoons Vegetable oil
  • 2 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Salt
  • 2.5 cups Boiling water About 2 1/2 cups, adjusted as needed
  • Butter For greasing the pan

Method
 

Preparation
  1. Fill a small pot with about three cups of water and set it over heat to boil.
  2. In a large mixing bowl, whisk together the eggs, milk, and vegetable oil until smooth.
  3. Add the flour, baking soda, sugar, and salt into the wet mixture and whisk until fully combined.
  4. Gradually add 1 cup of hot water to the batter, whisking continuously to keep it smooth.
  5. Repeat the process with another cup of hot water and stir until fully incorporated.
  6. Add another 1/2 cup of hot water, whisking until the batter is the consistency of heavy cream.
Cooking
  1. Preheat a nonstick pan over medium to medium-low heat and grease it lightly with butter.
  2. Pour a little less than a quarter cup of batter into the center of the pan and swirl to spread it evenly.
  3. Cook for 30 to 45 seconds, then flip and cook the other side for about 10 seconds before removing.
  4. Transfer each finished crepe to a large plate and repeat with the remaining batter, greasing the pan between each crepe.

Notes

For the best crepes, don't skip the hot water step. Work quickly when cooking, and grease the pan lightly between crepes to prevent sticking. Leftover crepes can be reheated in a hot pan for best texture.