How to make Crepes | Easy Crepe Recipe

Start with the wet ingredients in a blender: 1/2 cup lukewarm water, 1 cup warm milk, 4 large eggs, and 4 tablespoons melted unsalted butter.

Add 1 cup all-purpose flour, 2 tablespoons sugar, and a pinch of salt to the blender.

Cover the blender tightly and blend on low speed until well-combined, scraping down the sides as needed.

Set the batter aside to let the bubbles die down.

Preheat a 10-inch nonstick pan over medium heat.

Add a small dot of butter to the pan (less is needed for nonstick).

Pour 1/4 cup of crepe batter into the pan, swirling it to coat the bottom evenly.

Cook until the edges turn golden, then slide a thin spatula under the crepe and flip it over.

Cook the other side until lightly golden, then transfer to a cutting board.

Repeat the process for the next crepes, noting that the second crepe usually turns out better.

For a heavier cast iron crepe pan, use 1/2 cup of batter and a generous dot of butter to prevent sticking.

Preheat the cast iron pan before adding the batter and use a special tool to spread the batter evenly.

Flip the crepe once the edges are golden and cook until done, being careful not to overheat the pan.

To fold the crepes, place filling in the center and roll them up, or fold into a square or a 'cigarette' shape.

For serving, fold crepes into a fan shape and arrange on a platter.

Decorate with fresh berries and serve with sour cream and homemade strawberry sauce.

Equipment Needed

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