I make these crepes about once a month for my family, which feels like the perfect amount. Often enough that my kids know they’re coming, but not so often that they become “just breakfast.”
That’s the trick, I think.
I don’t overdo them. I don’t make them every weekend. I let them stay a little special, the kind of breakfast everyone quietly starts craving again.
These crepes are light, soft, and simple enough to fill with whatever you have on hand—fresh fruit, whipped cream, Nutella, jam, or even something savory if your family is more civilized than mine before 10 a.m.
Ingredients
- 1½ cups unbleached all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon table salt
- 2 teaspoons sugar
- 3 large eggs
- 1 cup water
- 1 cup whole milk or 2% milk
- ¼ cup neutral oil
- Frozen butter, for frying
Instructions
In a large bowl, whisk together the flour, salt, and sugar.
In a separate bowl, whisk together the eggs, water, milk, and oil until smooth.
Slowly pour the wet ingredients into the dry ingredients, whisking as you go, until the batter is thin and smooth. If you see lumps, you can strain the batter through a fine-mesh sieve.
Cover the batter and let it rest in the fridge for at least 30 minutes.
Heat a nonstick skillet or crepe pan over medium heat. Lightly rub the pan with frozen butter.
Pour about ¼ cup of batter into the pan and immediately swirl it around so it spreads into a thin circle.
Cook for 45–60 seconds, until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for another 15–30 seconds.
Repeat with the remaining batter, adding a little more butter as needed.
How We Serve Them
In our house, everyone gets to build their own. Some go classic with strawberries and whipped cream. Some go full dessert-for-breakfast with Nutella. Powdered sugar somehow ends up everywhere, because of course it does.
And honestly, that’s part of it.
Crepe morning feels a little slower, a little sweeter, and just rare enough that everyone still gets excited when I say I’m making them.
