Crepe
A simple crepe recipe. Thin, soft, and easy to customize for sweet or savory fillings.
Servings: 6
Ingredients:
- 1/3 cup milk
- 1/3 cup flour
- 2 eggs
- 2 tbsp olive oil
- 1/8 tsp salt
Method:
Start Cooking- Add milk, flour, eggs, olive oil, and a pinch of salt to a bowl.
- Blend with a hand mixer until smooth and lump-free. The batter should be thin, similar to heavy cream.
- Heat an 6-inch nonstick pan over over low to medium-low heat and lightly coat it with oil or butter, using a paper towel to wipe away any excess.
- Pour about 2 tablespoons of batter with a small ladle into the center of the pan and quickly swirl to spread it into a thin crepe.
- Cook until the surface sets and the edges begin to lift, about 1 minute.
- Flip and cook the other side briefly, about 20–30 seconds.
- Transfer to a plate and repeat with the remaining batter, lightly oiling the pan as needed.
Kitchen Tools:
- Crepe pan or nonstick skillet
Notes:
From the kitchen
- The pan should be warm, not smoking hot. If the crepe browns too fast, lower the heat.
- The first crepe is often a tester, this is normal.
- If the batter thickens as it rests, add 1–2 tablespoons of milk to loosen it.
- A 6-inch pan makes smaller, delicate crepes that are easy to flip.
- You may get more or fewer crepes depending on how thin you spread the batter.
- Use butter for a richer, classic crepe flavor.
- Add a pinch of sugar for sweet crepes.
- Add chopped herbs or black pepper for savory crepes.
- Spread with Nutella and sliced bananas or strawberries for a classic sweet crepe.
- Serve with honey, jam, or fresh fruit.
- Fill with cheese, eggs, or sautéed vegetables for a savory meal.
- Fold or roll and enjoy warm, straight from the pan.
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Nutrition:
Calories: 96 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 56 mg | Sodium: 26 mg | Potassium: 48 mg | Fiber: 0.2 g | Sugar: 1 g | Vitamin A: 101 IU | Calcium: 26 mg | Iron: 1 mg
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Crepe
WHY WE LOVE IT
They are soft, nourishing, and fun. You can enjoy them with cheese and olives or with Nutella and fruit, depending on who wants what at the table that morning.
A LITTLE STORY
Legend says crepes were discovered in 13th-century France when buckwheat porridge accidentally spilled onto a hot stone, creating a thin pancake. What began as a simple mistake became a beloved treat enjoyed around the world.
DID YOU KNOW?
The word crêpe comes from the Latin crispa, meaning “curled” or “crisp.” In France, crepes are celebrated every February 2nd on Le Jour des Crêpes, a Candlemas tradition symbolizing good fortune for the year.