Can I prepare crepe batter in advance?

Yes! You can make crepe batter ahead and refrigerate it for up to 24 hours. This actually improves texture, resulting in lighter, more tender crepes.

What type of pan is best for cooking crepes?

A nonstick skillet or a specialized crepe pan works best. An 8-inch nonstick pan ensures even cooking and easy flipping.

My crepes are sticking—what am I doing wrong?

Make sure your skillet is properly heated on medium-low and lightly greased. If sticking continues, reduce heat slightly and lightly grease the pan between crepes.

Perfect Crepes: An Easy Sheet Pan Dinner Alternative You'll Love

Name: Perfect Crepes: An Easy Sheet Pan Dinner Alternative You'll Love
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Cuisine: French
Ingredients: 2 cups milk (2% recommended); 4 large eggs; 3 tablespoons unsalted butter, melted and slightly cooled; 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; ½ teaspoon fine sea salt or table salt; 1½ cups all-purpose flour (sifted, if desired)

Description

These Perfect Crepes are an easy, versatile dish ideal for beginners. Soft, delicate, and deliciously buttery, they’re perfect for sweet or savory fillings—great for quick breakfasts or elegant dinners.

Ingredients

Scale

2 cups milk (2% recommended)
4 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon vanilla extract
½ teaspoon fine sea salt or table salt
1½ cups all-purpose flour (sifted, if desired)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Batter: Combine milk, eggs, melted butter, sugar, vanilla extract, salt, and flour in a blender. Blend for 15–20 seconds until smooth and lump-free. Alternatively, whisk thoroughly by hand in a bowl until smooth.
Chill the Batter: Cover your batter and refrigerate for at least 30 minutes or overnight to let the gluten relax. This makes your crepes lighter and easier to handle.
Heat the Skillet: Warm an 8-inch nonstick skillet over medium-low heat. Grease lightly with butter or cooking spray if necessary to avoid sticking.
Cook the Crepes: Pour approximately ¼ cup batter into the pan, quickly swirling to coat the bottom evenly. Cook for 1–2 minutes until edges appear slightly golden and the top looks set.
Flip and Finish: Using a thin spatula, gently flip your crepe and cook the other side for an additional 1–2 minutes until golden. Remove from skillet and continue cooking the remaining batter.
Serve and Enjoy: Serve your crepes warm with your choice of sweet or savory fillings such as Nutella, fresh berries, cheese, or ham.

Notes

To reheat, gently warm your crepes in a microwave, skillet, or oven at 175°F. For gluten-free crepes, substitute with a gluten-free flour blend. Experiment with fillings—try sweet combinations like Nutella with bananas or strawberries, or savory options like spinach and feta or ham and cheese.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dinner
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 crepe
Calories: 112 kcal
Sugar: 2g
Sodium: 95mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 4g
Cholesterol: 64mg