Learn how to make the best crepes at home! Perfectly thin and deliciously buttery, they are a staple for a weekend breakfast, brunch, kids snack, dessert, or even DIY crepe party!

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INGREDIENTS

For the Crepe Batter (I use a kitchen scale to measure the weight)

1 cup (120 g) cake flour (You can use all-purpose flour, too; If you use a measuring cup, follow this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour will end up weighing more than 120 g.)
1 Tbsp sugar
½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
2 large eggs (50 g each w/o shell)
1½ cups (360 ml) milk (whole or reduced fat; if you measure your flour with a cup measurement, this tends to yield more flour than if you measure with a scale, so you may need to adjust the consistency of the batter with additional milk)
3 Tbsp (43 g) unsalted butter (melted; melt the butter in a microwave or a small saucepan)
For Cooking the Crepes
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for cooking crepes)

For Fillings/Toppings (Optional)
confectioners’ sugar/powdered sugar
lemon
Nutella
maple syrup
honey
banana
strawberries
blueberries
chocolate syrup

For Fresh Whipped Cream
1 cup (240 ml) heavy (whipping) cream
2 Tbsp sugar

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How to Make The Best Crepes (Recipe) クレープの作り方 (レシピ)

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