Best Crepes Rezept

From Tante Marie's legendary cookbook, this recipe yields approximately 30 incredibly versatile crêpes—perfect for sweet or savory fillings! Imagine the possibilities: classic lemon and sugar, rich Nutella, savory ham and cheese, or even a gourmet mushroom filling. This recipe is a game-changer, creating a freezer-friendly stash of ready-made crêpes for quick weeknight meals. Pro-tip: Separate each crêpe with wax paper for easy thawing and serving!

Vorbereitung 25 Min.

Kochzeit 45 Min.

Kalorien 69 kcal

Eiweiß 5g

Bewertung Sei der Erste

126

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Best Crepes

2 cups milk
1 cup water
2 cups all-purpose flour
4 large eggs
1 teaspoon salt
Amount for greasing pan
2 tablespoons brandy (optional)
2 tablespoons unsalted butter, melted

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Best Crepes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Best Crepes

In a large bowl, gradually whisk together 2 cups all-purpose flour, 2 cups milk, and 1 cup water until completely smooth and lump-free. Let the batter rest for 5 minutes.
Add 4 large eggs, 1 teaspoon salt, 2 tablespoons melted unsalted butter, and 2 tablespoons brandy (optional). Whisk until thoroughly combined.
Let the batter rest for at least 1 hour, or up to 2 hours, to allow the gluten to relax for extra-tender crêpes.
Heat a lightly oiled 8-inch nonstick skillet over medium heat. You may use a small amount of butter or oil for each crêpe.
Pour 1/4 cup of batter onto the hot skillet, quickly tilting and swirling the pan to evenly distribute the batter into a thin circle.
Cook for 1-2 minutes per side, or until lightly golden brown. Flip using a thin spatula when the edges start to lift and the top appears slightly set.
Repeat steps 5-6 until all batter is used. Keep cooked crêpes warm in a low oven (200°F) or stacked with wax paper between each.
Serve immediately or freeze for later use, separating each crêpe with wax paper.