Crepe

A simple crepe recipe. Thin, soft, and easy to customize for sweet or savory fillings.

Shared notes will appear here.

All-Day Breakfast

French

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

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.

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.

Make it yours

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.

At the table

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