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Sweet Crepe Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 16 crepes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Description

This sweet crepe recipe yields delicate, thin pancakes perfect for filling with your favorite sweet toppings. The batter is blended smooth, chilled for optimal texture, and cooked gently in butter for a light golden finish. Ideal for a delicious breakfast or dessert, these crepes serve 16 and can be stored refrigerated or frozen for convenience.

Ingredients

Crepe Batter

  • 3 Tablespoons butter (melted)
  • 1 cup flour
  • 2 large eggs
  • ¾ cup milk
  • ½ cup water
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • pinch salt

For Cooking

  • 3 Tablespoons butter (for cooking, not melted)

Instructions

  1. Prepare melted butter: Melt 3 tablespoons of butter in the microwave at 30-second intervals. Let it cool slightly for about 3 minutes.
  2. Blend ingredients: In a blender, combine the melted butter with flour, eggs, milk, water, sugar, vanilla extract, and salt. Blend for 15-20 seconds until the batter is smooth and well combined.
  3. Chill the batter: Place the batter in the refrigerator for at least one hour, or up to 24 hours. This resting period reduces bubbles and helps prevent tearing during cooking.
  4. Heat skillet: Warm an 8-inch skillet over medium heat.
  5. Butter the pan: Add a small piece of the unmelted butter to the skillet and tilt the pan so the butter coats the surface evenly.
  6. Pour and spread batter: Once the butter has melted, pour about 3 tablespoons of batter into the pan and swiftly tilt the pan in a circular motion to spread the batter thinly and evenly.
  7. Cook first side: Let the crepe cook for 20-30 seconds until the bottom lightly browns and the top looks mostly set, with little to no raw batter visible.
  8. Flip crepe: Using a spatula, gently lift the crepe from the center and carefully flip it over in the pan.
  9. Cook second side: Cook the second side for about 10 seconds until lightly browned.
  10. Remove and repeat: Slide the crepe onto a baking sheet and repeat the process with the remaining batter. Stack the crepes on the sheet but do not place them in a warm oven as it may dry them out.
  11. Serve or store: Fill crepes with your preferred fillings. Store them in an airtight container in the refrigerator for up to 3 days or freeze in a sealed bag or container for up to 2 months. Thaw completely before separating if frozen.

Notes

  • Resting the batter improves texture and reduces tearing.
  • Use an 8-inch non-stick skillet for best results.
  • Swirling the batter quickly helps achieve paper-thin crepes.
  • Do not keep crepes warm in the oven as it can dry them out.
  • Crepes freeze well and can be thawed for later use.

Find it online: https://ivysrecipes.com/sweet-crepe-recipe/