Classic Crepes Recipe: Light, Delicate, and Perfect for Any Filling

Serving: Crepes can be folded into quarters or rolled up with your favorite filling. Serve them with a drizzle of syrup or a dollop of whipped cream for a sweet breakfast, or load them up with vegetables, cheese, and meats for a savory lunch or dinner.
Storage: Leftover crepes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a warm skillet for a few seconds on each side. You can also freeze crepes by stacking them with parchment paper in between and storing them in a freezer-safe bag for up to 2 months.
Variants

Chocolate Crepes: Add 2 tbsp of cocoa powder to the batter for a rich chocolate flavor.
Gluten-Free Crepes: Substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the ratio on your flour blend package for the best results.
Savory Crepes: Omit the sugar and vanilla extract from the batter. Add fresh herbs like thyme or parsley for extra flavor, perfect for savory fillings like eggs, cheese, or meats.
FAQ
Q: Why are my crepes tearing when I try to flip them?
A: This can happen if the batter is too thick or the pan is too hot. Make sure the batter is thin enough to spread easily, and adjust the heat of the pan to medium or medium-low to prevent burning the crepes.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to 24 hours ahead of time. Just cover the bowl with plastic wrap and refrigerate it. Let it sit at room temperature for a few minutes before using it to make crepes.

Q: How do I make crepes without a non-stick pan?
A: While a non-stick pan is ideal for crepes, you can also use a regular frying pan, ensuring that it’s well-greased with butter or oil to prevent sticking.

Crepes are a delightful and versatile dish that can be enjoyed any time of day. With this simple recipe, you’ll have the perfect base for creating sweet or savory crepes that everyone will love!