How Do You Make a Easy Crep

Crepes are probably our favorite quick and easy sweet breakfast treat. They come together faster than pancakes or waffles, and unlike those two other breakfast treats, crepes are begging to be topped with more than just maple syrup. Fruit, Nutella, gruyere cheese, and mushroom gravy are just some of the amazing topping options at your fingertips.

The secret to perfect crepes? Let the batter rest at least 20 minutes at room temperature (an hour or more in the refrigerator is even better!) This allows the flour to absorb the liquid and gives the gluten a chance to relax so your crepes will be tender instead of chewy. Read on for more tips and tricks on how to make the perfect crepes.

What exactly is a crepe?
Hailing from the Brittany region in France, the crepe (pronounced krEHp)is a French meal staple. Crepes are soft, flat, round sheets of pan-fried batter that have a similar taste to pancakes, though slightly eggier. Almost every French household has a crepe pan that's perfect for whipping up sweet crepes for breakfast, snacks, and dessert, or plain and savory crepes for lunch. Crepes are often called thin pancakes because of their similar shape, color, and flavor, but crepes and pancakes have less in common than you might think.

Is crepe batter the same as pancake batter?

Not quite. While the ingredients are mostly the same—flour, eggs, milk, and a little salt—pancake batter has a higher proportion of flour to liquid and contains a rising agent like baking powder or baking soda, so they'll cook up fluffy and thick. Crepes, on the other hand, have a lower proportion of flour to liquid and do not contain any rising agent, which means they'll turn out deliciously thin and delicate. If your crepe batter looks runny, don't worry—it's supposed to be like that.

How do I make crepe batter?

It's super simple! Just whisk up your dry ingredients, create a well in the middle of them, and whisk in your eggs and milk. Nothing to it.

How do I make sure my crepe batter doesn't have any lumps?

Because crepe batter is so thin, you want to be sure it's lump-free. We find that most of the time, whisking the wet into the dry ingredients by hand works just fine, but if you find you have lumps, you can always whizz it up in a blender or a food processor.

Can I make these crepes with gluten-free flour? What about whole wheat?

Absolutely. You can substitute any one-for-one gluten-free flour mix for the all-purpose flour in this recipe. You can also substitute in all whole-wheat flour if you like (and it will give your crepes a deliciously nutty flavor!), but they will also be slightly thicker than they would be with all-purpose flour. For best results, we recommend trying half whole-wheat and half all-purpose flour at first—that way, you get that deliciously nutty flavor while still keeping the thin, delicate texture.

How do I make sweeter crepe batter?

With crepes, we find that most of the sweetness comes from the fillings and toppings rather than the crepe batter itself. But if you're making dessert crepes and you want the batter sweeter, feel free to up the sugar in the recipe from 1 to 2 tablespoons.

How do I cook these crepes?

The key to cooking crepes well is using a small pan that's preheated over medium heat and well-greased with butter. We recommend dropping the batter into the center using a ¼-cup measuring cup, then gently tilting the pan to help the batter spread evenly. After the batter is spread, leave it until it's golden brown on the bottom, then slide a spatula around the sides to make sure it's not sticking before you flip it.

My crepe stuck and fell apart! What do I do?

First, don't panic! Everyone has had at least one crepe that got stuck, ripped, or otherwise fell apart. Let your crepe finish cooking through, then get it out of the pan as best you can. Once the pan's empty, scrape out any stuck bits, add more butter and try again. The good news? Even a ripped crepe tastes delicious ;)

What do I fill my crepes with?

The short answer? Anything you want! Fresh strawberries and whipped cream or bananas and chocolate are a few of our favorite combos. Or if savory's more your thing, try mushrooms and spinach or cheddar and sausage.

If you're now addicted to crepes, be sure to check out this Rainbow Crepe Cake.

Made these? Let us know down below how you liked 'em in the comments below.

Nutrition (per serving): 289 calories, 10 g protein, 43 g carbohydrates, 2 g fiber, 18 g sugar, 9 g fat, 4 g saturated fat, 219 mg sodium