Name: 3-Ingredient Crepes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 2 cups milk (of choice, 2% recommended); 4 large eggs; 1½ cups all-purpose flour

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Introduction

These 3-Ingredient Crepes are a simple and delicious way to enjoy a classic French treat at home. With just milk, eggs, and flour, you can whip up thin, tender crepes perfect for sweet or savory fillings.

A white plate holds a stack of thin, golden-yellow crepes folded into triangles, layered unevenly with some crepes slightly overlapping others, and lightly dusted with white powdered sugar, giving a soft texture on top. Behind the plate, there is a white cup filled with dark black coffee, a copper measuring cup, and some broken white eggshells scattered on a white marbled surface. The scene is softly lit, making the crepes look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups milk (of choice; 2% recommended)
4 large eggs
1½ cups all-purpose flour

Instructions

Step 1: Add the milk, eggs, and flour to a blender. Blend until the batter is smooth, scraping down the sides if needed to eliminate any flour clumps.
Step 2: Heat a medium frying pan over medium heat and lightly coat with a neutral-flavored oil spray.
Step 3: Pour about ¼ cup of batter into the center of the pan. Tilt the pan in a circular motion to spread the batter evenly into a thin layer.
Step 4: Cook until the bottom is set and lightly golden, about 1 minute. Flip the crepe and cook the other side for another minute. Remove from the pan and stack on a plate.
Step 5: Repeat with the remaining batter until all crepes are cooked.
Step 6: Serve warm with your favorite toppings such as powdered sugar and lemon juice, berries, or whipped cream.

Tips & Variations

For extra flavor, add a pinch of salt or a teaspoon of vanilla extract to the batter.
Use sparkling water instead of milk for lighter, airier crepes.
If you don’t have a blender, whisk the ingredients vigorously by hand to avoid lumps.
Try savory fillings like ham and cheese or sautéed mushrooms for a different twist.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan or microwave for about 20 seconds. Crepes can also be frozen with parchment paper between each layer for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

A white plate holds a stack of thin crepes folded into triangles, about three layers thick, with a light golden-yellow color and slightly browned spots. The crepes are dusted with powdered sugar, giving a soft white powdery texture on top. In the background, there is a white marble surface with half an eggshell and a copper measuring cup, along with a white cup filled with black coffee. The overall scene looks bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Give it a good stir before cooking to recombine any separation.

What if my crepes stick to the pan?

Make sure your pan is well-heated and lightly greased with oil or butter. Using a non-stick pan helps, and avoid flipping the crepe too early; wait until the edges lift easily.