Homemade Crepes

These homemade crepes are one of those recipes I never get tired of making. They're light, delicate, and perfect with fresh strawberries, bananas, whipped cream, and a drizzle of maple syrup. In this recipe I use simple ingredients and a straightforward batter that anyone can master.

Prep Time 10 minutes (plus 30 minutes rest)

Cook Time 20 minutes

Total Time About 1 hour

Servings 8–10 crepes

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Ingredients

1 cup (125 g) all-purpose flour
2 large eggs
1¼ cups (300 ml) milk
2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
1 tablespoon sugar
Pinch of salt
Fresh strawberries, sliced
Bananas, sliced
Lightly sweetened whipped cream
Maple syrup

Instructions

Whisk the flour, eggs, milk, melted butter, sugar, and salt until smooth. Rest the batter for 30 minutes.
Heat a nonstick skillet or crepe pan over medium heat and brush with a little butter.
Pour in a thin layer of batter, swirling the pan so it coats the bottom.
Cook until the surface looks set and the edges lift, about 1 minute. Flip and cook 20–30 seconds more.
Stack the finished crepes and repeat with the remaining batter.
Serve with strawberries, bananas, whipped cream, and maple syrup.

Chef’s Notes

The batter rest helps the crepes stay tender. The first one is usually a tester—adjust the heat and the amount of batter after that. These amounts are a typical home crepe batter; correct them to match the batch you actually make.

Equipment Used

Mixing bowl
Whisk
Nonstick skillet or crepe pan
Spatula