Basic Crepes Recipe (with Video)

I found it challenging to understand the combination of flour, eggs, and other ingredients at first, so I stuck to my usual method of mixing wet ingredients together and then incorporating the dry ones. Every time I've made these crepes, they have turned out wonderfully. Adding a bit of sugar and vanilla creates delicious sweet crepes, while adding pepper and herbs makes tasty veggie crepes. Both variations are perfect for breakfast! I often make a larger batch by doubling or tripling the recipe, and the crepe batter keeps well in the fridge.

Fantastic recipe, but there is ONE thing to note: Initially, I followed the instructions to whisk the flour and eggs and then add the wet ingredients, resulting in a very lumpy batter that was unusable. However, when I reversed the process by mixing the eggs and wet ingredients first and then sifting in the flour, the result was much better.

EXCELLENT SIMPLE CREPES. This recipe offers a delightful way to enjoy thin, tasty German-style pancakes. As a professional musician and recording artist, I often find myself improvising in the kitchens of recording studios, working with the basic ingredients available. Luckily, this recipe is a game-changer! With common items like milk, eggs, salt, butter, and flour, you can effortlessly whip up these crepes that turn out beautifully. The batter even keeps well in the fridge for a few days. Personally, I enjoy adding a touch of granulated sugar and powdered sugar for a sweet and slightly crispy texture. Just remember, a fresh dab of butter in the pan each time ensures perfect crepes. Having tried numerous pancake and crepe recipes, this one truly stands out. I wholeheartedly recommend it! Christine Anderson

Review rewritten: When it comes to making crepes, attention to detail is key. Whisking the batter thoroughly is essential to avoid any clumps. Personally, I find that adding a touch of sugar, about half a tablespoon, enhances the flavor. For a richer texture, I substitute whole whipping cream for milk, resulting in thicker crepes. Adjusting the milk-to-water ratio can also impact the thickness of the crepes. I prefer using either a stainless steel nonstick crepe pan or a seasoned cast iron griddle for cooking. Depending on the desired size, I use a 1/4 or 1/2 cup ladle to pour the batter. If the batter isn't spreading evenly, I gently flatten it with the bottom of the ladle. This versatile recipe can be customized with various spices like cinnamon, nutmeg, or even fresh fruits for added flavor. Overall, this recipe is a dependable base that can be easily elevated with different ingredients.

This recipe is simple to follow and yields fantastic results. I combined and whisked together eggs, milk, water, and a slightly reduced amount of salt compared to the recommended 2 teaspoons. Then, I added flour and melted butter, continuously whisking until the batter reached a smooth consistency. The recipe made 4-5 crepes, as indicated.

Review rephrased: Absolutely delicious! I enhanced the batter by incorporating a scoop of powdered sugar and 1/2 tsp of vanilla. Following the example of others, I utilized a blender to combine the wet and dry ingredients. Rather than butter, I found that a quick spray of cooking spray in the pan before each crepe worked wonders. I poured 1/3 cup of batter for each crepe to accommodate my pan size, yielding a total of 9 crepes. I imagine serving these with some berries would be a treat. Overall, a fantastic recipe!

Avoid whisking the flour and eggs together at all costs. It resulted in a lumpy disaster! I recommend sifting the flour beforehand to prevent clumps. Unfortunately, the lumps didn't fully dissolve, leading to rubbery crepes instead of the desired light and fluffy texture. The flavor was decent, but I had to enhance it with a touch of vanilla extract as we were serving it with fruit. I had high hopes for this recipe, but it ultimately left me disappointed.

The recipe turned out perfectly and is incredibly delicious. I would highly recommend it.

I absolutely adore it, although I can't quite pinpoint why! LOL 😄😄😄😄😄

Needs more milk to reduce thickness, and sugar for added sweetness in the mix.