Why do my crepes stick to the pan?

Ensure your pan is well-buttered and at the right temperature. Using a non-stick or crepe pan helps prevent sticking.

Can I make crepe batter ahead of time?

Yes, you can make it up to 24 hours in advance. Just store it in the fridge.

Why is my batter lumpy?

It’s important to whisk gradually and, if needed, blend to smooth out lumps.

Can I make crepes without eggs?

Yes, substitute eggs with flaxseed or chia seeds soaked in water for a vegan version.

What’s the difference between crepes and pancakes?

Crepes are thinner and don’t use baking powder, making them less fluffy and perfect for folding or rolling.

How do I prevent my crepes from tearing?

Resting the batter and ensuring it’s not too thin helps maintain a sturdy texture.

How do I reheat crepes?

Warm them in a pan over low heat for a minute or microwave for about 15 seconds.

Master the Crepe Batter Recipe Everyone’s Talking About

Name: Crepe Batter Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 cup milk (whole milk recommended); 1/2 cup sparkling water (original twist for extra lightness); 2 tbsp melted butter (plus extra for cooking); 1/4 tsp salt; 1 tsp vanilla extract (optional, for sweet crepes); 1 tbsp sugar (optional, for sweet crepes)

Description

A foundational crepe batter that is easy to prepare, versatile, and perfect for both sweet and savory fillings. This recipe uses a touch of sparkling water for an extra light texture, making the crepes even more delicate and airy.

Equipment

Blender or whisk
Medium mixing bowl
Non-stick crepe pan or flat skillet
Ladle or small measuring cup
Spatula

Ingredients

Scale

1 cup all-purpose flour
2 large eggs
1 cup milk (whole milk recommended)
1/2 cup sparkling water (original twist for extra lightness)
2 tbsp melted butter (plus extra for cooking)
1/4 tsp salt
1 tsp vanilla extract (optional, for sweet crepes)
1 tbsp sugar (optional, for sweet crepes)

Cook Mode Prevent your screen from going dark

Instructions

In a blender or mixing bowl, add the eggs, milk, sparkling water, melted butter, and salt. For sweet crepes, add vanilla extract and sugar.
Blend or whisk the mixture until smooth. Gradually add the flour, ensuring there are no lumps.
Let the batter rest for 30 minutes (optional) to improve texture.
Heat a non-stick pan over medium heat and lightly coat with butter.
Pour about 1/4 cup of batter into the pan. Swirl the pan to distribute the batter evenly and create a thin layer.
Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook the other side for an additional 30 seconds.
Repeat with the remaining batter, adding more butter as needed.
Serve warm with your choice of fillings, such as fresh fruit, Nutella, or savory options like cheese and ham.

Notes

Adding sparkling water to the batter creates a lighter, airier texture compared to traditional recipes that use plain water or milk alone. This technique, common in some European recipes, enhances the crepe’s delicacy and ensures a melt-in-your-mouth experience

Tips

For sweet crepes, use vanilla extract and sugar. For savory crepes, omit the vanilla and sugar, and consider adding herbs like chopped chives.
The batter can be stored in the refrigerator for up to 24 hours. Stir before using as the flour may settle.

Nutrition

Serving Size: 1 crepe
Calories: Approximately 110 kcal
Sugar: 1 g (if sugar is added)
Sodium: 115 mg
Fat: 6 g
Saturated Fat: 3.5 g
Carbohydrates: 10 g
Fiber: 0.5 g
Protein: 3.5 g
Cholesterol: 50 mg