Description
This simple 3-ingredient crepes recipe creates thin, delicate French-style pancakes perfect for both sweet and savory fillings. Made with just milk, eggs, and all-purpose flour, these crepes come together quickly using a blender and skillet, making a versatile base for breakfast, brunch, or dessert.
Ingredients
Scale
Crepe Batter
- 2 cups milk (of choice, 2% recommended)
- 4 large eggs
- 1½ cups all-purpose flour
Instructions
- Blend ingredients: Add the milk, eggs, and flour to a blender and blend until the batter is smooth and free of lumps. You may need to scrape down the sides of the blender and blend again to ensure an even mixture.
- Heat the pan: Place a medium frying pan over medium heat and lightly coat it with a neutral-flavored oil spray to prevent sticking.
- Cook the crepes: Pour about ¼ cup of batter into the center of the pan, then gently tilt and swirl the pan to spread the batter evenly into a thin layer. Cook for about 1 minute until the bottom is set and lightly golden. Flip the crepe and cook the other side for another minute.
- Stack and serve: Remove cooked crepes and stack them on a plate to keep warm. Repeat with remaining batter. Serve warm with preferred toppings such as a squeeze of lemon juice and powdered sugar, fresh berries, or whipped cream.
Notes
- You can use any type of milk – dairy or non-dairy – but 2% milk works well for consistency.
- Use a non-stick skillet or well-seasoned pan for easy flipping.
- The batter can be made ahead and refrigerated for a few hours; just stir gently before cooking.
- For thinner crepes, add a little extra milk to the batter.
- Serve crepes immediately for best texture, or keep warm in a low oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: 3 ingredient crepes, easy crepes, French crepes, breakfast crepes, simple crepe recipe
