I believe it truly is the best crepe recipe you could use, and all you need are some simple ingredients. I love crepes because they are so easy to make, no need for special equipment, and with this foolproof recipe, the crepes come out perfectly every single time. 

Crepes are popular all over the world, and as a result, their names and methods of preparation vary from place to place. In addition to classic sweet crepes, you can also make savory crepes, often filled with ingredients like ham and cheese. However, I prefer sweet crepes. In my childhood, my mother used to make small crepes, leavened with baking soda and typically including sour milk. On the other hand, my grandmother always makes large, thin crepes without leavening agent. I enjoy making both, but I find that making crepes is much quicker, so I often opt for that to save time. Small crepes are undoubtedly convenient for kids to eat and great for snacking too.

While flipping crepes in a pan may seem like a master class in itself (especially for someone who rarely cooks), the truth is that it’s just as easy as making small pancakes. However the batter must have the right consistency, otherwise, the crepes tend to tear apart. What makes this recipe so special is the slightly different use of one common ingredient that once completely changed the way I make crepes.

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Ingredients

Eggs – It is possible to make crepes without eggs by replacing them with a banana, but for me, the perfect crepe is still a thick, eggy pastry. You can also add 1-2 extra eggs to the recipe while keeping the rest of the ingredients the same to create thicker crepes. However, be careful not to add too many eggs, as the crepes will become dense and not taste as good.

Milk – Even though I love using whole milk, milk can also be partially replaced with water without changing the taste. Sour cream, kefir, buttermilk, and coconut milk can also be used. 

All-purpose flour -Wheat flour can also be partially or completely replaced with, for example, whole wheat flour or even buckwheat flour. I used to make crepes with multigrain flour quite often, as it added an interesting flavor nuance. It is also good to use leftovers from the children’s porridge accumulated during the week.

Sugar – Crepes can be made with or without sugar. I always like to add sugar though. If you want sweeter crepes, you can add more sugar than in my recipe.

Salt – Salt plays the role of a mysterious character in almost every dessert, adding a small yet crucial flavor nuance that is almost imperceptible. However, it is not necessarily essential to add salt.

Oil – And finally we have reached the promised mysterious trick that makes these crepes the best in the world! Of course, there is nothing special about using oil for making crepes, but below I will explain how to use oil correctly.

Mysterious Crepe Hack

How can you use oil correctly when making crepes? Typically, a small amount of oil is added to the pan before cooking each crepe to prevent sticking, and after each crepe is cooked, the amount of fat in the pan is greatly reduced or completely depleted. However, the secret to making delicious and low-fat crepes lies in adding oil to the crepe batter before pouring it into the pan. Surprisingly, you don’t need to add any oil to the pan at all. When the batter is poured into the pan, it may appear as though the crepe isn’t cooking at all. There is no usual sizzle of oil. Nonetheless, the crepe cooks at the same rate, and due to the much smaller amount of fat, it appears virtually fat-free when eaten. You can also use melted butter instead of oil, which adds a unique flavor. But it’s important not to use butter alone, since the smoking point of butter is very low, causing the crepes to smoke horribly and become more carcinogenic.

How to Make Crepes

There are many ways to make crepe batter, and some recipes can be quite complicated. However, usually the simplest recipes are the best and I’ve tried to make this recipe as straightforward and foolproof as possible.

• The first step is to gather all the ingredients and mix them in a bowl. If you don’t have a whisk, you can use a sieve or add the flour in smaller amounts to avoid clumps in the batter. Mix until you have a smooth batter.

• Once you have the batter mixed, pour a thin layer of batter onto the pan with a circular motion, then tilt the pan to ensure the batter evenly coats the bottom of the pan. It would help if you used high or medium heat, depending on the desired thickness of the crepe. For thinner crepes, less batter should be added to the pan and the heat should be higher. To make extremely thin crepes, you’ll need a super thin spatula or turner, otherwise, the crepe may break when flipped. If you have the skills, you can also spin the cake in the air. For the first time, it may seem very complicated, but after throwing a few crepes onto the countertop, it won’t be long before you’re able to catch the first cake in the pan!

• To achieve your desired level of doneness, fry the crepes on both sides and place them in a stack on a plate. For me, cooked crepe is golden brown. 

• Serve your crepes with your favorite toppings! At home, we love to enjoy them with ice cream, honey, or jam. My husband’s favorite way to enjoy his crepes is with sour cream. I believe it’s a great idea to also use fresh fruit or fresh berries with whipped cream and a couple of drops of vanilla extract. 

• They say the first crepe is always a flop, but I don’t entirely agree with this. Nonetheless, it often holds some truth. That’s why, when trying a new recipe, I recommend making a small test pancake first to ensure that the cake holds together and doesn’t stick to the pan.

Ideas and Tips

• I’ll point out separately here, just in case, that the best crepes come when oil is added to the batter, not to a separate pan. This reduces the fat content considerably.

• Since the crepes don’t sizzle much, or not at all, due to the lack of oil, it can be difficult at first to know when the time is right for the crepe to be ready. Usually, when small holes start to appear on the crepe, it’s an excellent time to turn the crepe. As a rule, not before that.

• You may also use a crepe spreader to make a perfect thin crepe. 

• There is no need to use a special crepe pan, regular pan works perfectly. 

• Often, in the end, making crepes can make you sweat, the patience of the hungry family can wear thin and leave the cook feeling exhausted. Then, lower the heat a little and put the batter in the pan thicker. This way, you get thicker crepes, and the batter is used up faster.

• My grandmother taught me this trick when I was still a child: when the crepes are stacked on a plate, put another plate upside down on top of the stack and turn the crepes the other way. That way, the cooled crepes stay on top, and the hot crepes on the bottom, and you can start eating diligently right away!

• Always store leftover crepes under a plate or other cover. Crepes can dry out faster than you think. They’ll keep under the plate for several days. However, be careful because the crepes can go moldy under the plate. 

• Various fillings can be added to the batter before frying: seeds, dried berries, chocolate chips, or something else like that. You can also add savory fillings, such as sausage or pieces of ham. My grandma sometimes makes crepes with pieces of smoked sausage. Although it sounds funny, these are delicious crepes!

• When I was a kid, my dad showed me a funny way to eat crepes without getting your hands dirty and without having to wash your fork and knife. Roll the crepe on the plate, move to the edge of the plate, and bite right off the edge of the plate while pulling the crepe towards you to bring it closer to the edge again. As a mother, I have nothing against silly behavior, nevertheless, I still believe it’s important to know how to eat politely with a knife and fork before practicing this style of eating. After all, politeness comes first!

I hope this recipe proves useful to you, kicking off your family’s Sunday mornings or even some special occasions. Don’t limit yourself to just these basic ingredients. Feel free to get creative, adding various crepe fillings and toppings to elevate a simple breakfast into something special!

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Homemade Crepes With an Easy Trick (the Best Recipe)

Yield: 8-10 crepes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This is a classic and straightforward crepe recipe that includes a simple trick that makes crepes especially delicious.

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Ingredients

• 3 eggs
• 500g (ml) of milk
• 250g of flour
• 50g of sugar
• 20g of oil
• 2g (with the tip of a tsp) of salt

Instructions

1. The first step is to gather all the ingredients and mix them in a bowl. If you don't have a whisk, you can use a sieve or add the flour in smaller amounts to avoid clumps in the batter. Mix until you have a smooth batter.
2. Once you have the batter mixed, pour a thin layer of batter onto the pan with a circular motion, then tilt the pan to ensure the batter evenly coats the bottom of the pan. It would help if you used high or medium heat, depending on the desired thickness of the crepe. For thinner crepes, less batter should be added to the pan and the heat should be higher. To make extremely thin crepes, you'll need a super thin spatula or turner, otherwise, the crepe may break when flipped. If you have the skills, you can also spin the cake in the air. For the first time, it may seem very complicated, but after throwing a few crepes onto the countertop, it won't be long before you're able to catch the first cake in the pan!
3. To achieve your desired level of doneness, fry the crepes on both sides and place them in a stack on a plate. For me, cooked crepe is golden brown.
   Serve your crepes with your favorite toppings! At home, we love to enjoy them with ice cream, honey, or jam. My husband's favorite way to enjoy his crepes is with sour cream. I believe it's a great idea to also use fresh fruit or fresh berries with whipped cream and a couple of drops of vanilla extract.
4. They say the first crepe is always a flop, but I don't entirely agree with this. Nonetheless, it often holds some truth. That's why, when trying a new recipe, I recommend making a small test pancake first to ensure that the cake holds together and doesn't stick to the pan.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 24mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 5g