Easiest Crepe Recipe Ever

Ingredients

• 2 cups Whole Milk (cold, preferably 2% or whole)
• 3 tablespoons Unsalted Butter (melted)
• 1 tablespoon Granulated Sugar (white granulated)
• 4 Large Eggs (room temperature)
• 1.5 cups All-Purpose Flour (sifted)
• 1 pinch Salt (fine sea salt)
• 1 dash Vanilla Extract (pure vanilla)
• 2 tablespoons Nutella Hazelnut Spread (room temperature for easy spreading)
• 4 Fresh Strawberries (washed, hulled, sliced thin)
• 1 tablespoon Powdered Sugar (for dusting)

Instructions

1. Gather Ingredients and Equipment

   Measure out all liquids, butter, sugar, eggs, flour, salt, and vanilla. Have Nutella, strawberries, and powdered sugar ready for topping.

   Time: PT5M

2. Melt the Butter

   Place butter in a small microwave‑safe dish and melt for 20‑30 seconds, or melt in a tiny saucepan over low heat. Set aside to cool slightly.

   Time: PT2M

3. Blend the Batter

   In the blender, combine the milk, melted butter, sugar, eggs, flour, pinch of salt, and dash of vanilla. Blend on medium speed for 30‑45 seconds until the batter is completely smooth and free of lumps.

   Time: PT2M

4. Rest the Batter (Optional)

   Let the batter sit at room temperature for about 10 minutes. This allows the flour to hydrate and yields more tender crepes.

   Time: PT10M

5. Preheat the Skillet

   Place the non‑stick skillet over medium heat. Heat until a few drops of water sizzle and evaporate when the pan is tilted.

   Time: PT3M

   Temperature: Medium heat (~350°F)

6. Lightly Grease the Pan

   Add a small dab of butter or oil to the skillet and swirl to coat the surface evenly. Wipe excess with a paper towel so the crepes are just barely greased.

   Time: PT1M

7. Cook the First Crepe

   Pour about 1/4 cup of batter into the center of the pan. Immediately lift and tilt the pan, swirling the batter so it spreads into a thin, even circle.

   Time: PT2M

   Temperature: Medium heat

8. Flip and Finish the Crepe

   When the edges start to lift and the surface looks set (about 45‑60 seconds), slide the spatula under the crepe and flip. Cook the other side for another 30‑45 seconds until lightly golden.

   Time: PT2M

   Temperature: Medium heat

9. Add Fillings and Fold

   Transfer the crepe to a plate. Spread a thin layer of Nutella, place a few strawberry slices, fold the crepe in half, then fold again to form a triangle. Dust with powdered sugar.

   Time: PT3M

10. Repeat for Remaining Batter

    Repeat steps 6‑9 until all batter is used, greasing the pan lightly between each crepe. Stack finished crepes on a warm plate, covering with foil to keep them soft.

    Time: PT10M

    Temperature: Medium heat

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Large Eggs: Egg substitute (e.g., flax egg)
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Salt: Kosher salt
• Instead of Vanilla Extract: Almond extract (use less)
• Instead of Nutella Hazelnut Spread: Chocolate hazelnut butter, Peanut butter with cocoa
• Instead of Fresh Strawberries: Raspberries, Blueberries
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Blender
• Non‑Stick Skillet or Crepe Pan
• Spatula
• Measuring Cups
• Measuring Spoons
• Mixing Bowl (optional) (optional)
• Plate for serving
• Knife or small offset spatula for spreading Nutella

Critical Steps — Do Not Skip

• Blend the batter until completely smooth
• Let the batter rest (optional but improves texture)
• Heat the skillet to the right temperature before pouring batter
• Swirl batter to achieve a thin, even layer
• Flip the crepe at the right moment when edges lift

Chef Tips from the Video

• For extra‑fluffy crepes, separate the eggs and whisk the whites to soft peaks before folding them into the batter.
• Add a pinch of cinnamon or orange zest to the batter for a subtle flavor twist.

Troubleshooting

Storage

Refrigerator: Batter can be stored in an airtight container for up to 2 days. Re‑stir before using.

Freezer: Cooked crepes freeze well; layer between parchment paper and store in a zip‑top bag for up to 1 month. Reheat in a skillet or microwave.

Room temperature: Nutella‑filled crepes are best served immediately; if left out longer than 2 hours, refrigerate.

Make-Ahead Tips

• The batter can be prepared a day ahead and refrigerated; give it a quick whisk before cooking.
• Crepes can be made in advance, stacked with parchment paper, and reheated in a skillet or microwave.

Frequently Asked Questions