Mohamed Shili This easy and delicious crêpe recipe by Joanna Gaines is perfect for a quick breakfast or a cozy dessert. Made with simple, everyday ingredients, these light and buttery crêpes are wonderfully versatile. Fill them with fresh fruit, creamy spreads, or savory favorites for a meal that’s both elegant and effortless. Perfect for any occasion!
Recipe Ingredients:
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons butter, melted
How To Make Crepe Recipe?
- Prepare the batter: In a large mixing bowl, whisk together 2 large eggs, 120ml (½ cup) milk, 120ml (½ cup) water, and ¼ tsp salt. Gradually add 120g (1 cup) flour and 30g (2 tbsp) melted butter, whisking until the batter is smooth.
- Heat the pan: Lightly oil a griddle or frying pan and set it over medium-high heat.
- Cook the crêpes: Pour about 60ml (¼ cup) of batter into the pan, tilting it in a circular motion to evenly coat the surface. Cook until the top is no longer wet and the bottom is light brown, 1–2 minutes.
- Flip and finish: Carefully loosen the edges with a spatula, flip the crêpe, and cook the other side for about 1 minute until golden brown.
- Serve and enjoy: Serve the crêpes warm with your choice of sweet or savory fillings.
Recipe Tips:
- Rest the Batter: Let the batter sit for at least 20–30 minutes before cooking. This helps the flour absorb the liquids, resulting in smoother and more tender crêpes.
- Keep the Pan Temperature Consistent: Use medium heat to avoid burning the crêpes. If the pan gets too hot, reduce the heat slightly and let it cool for a moment.
- Use Just Enough Batter: Pour only enough batter to thinly coat the pan. Swirl it quickly to avoid thick spots, as crêpes should be light and delicate.
- Butter Between Crêpes: Lightly grease the pan with a small amount of butter before pouring each crêpe. This keeps them from sticking and adds a nice golden finish.
- Don’t Overcook: Remove the crêpes as soon as they turn light brown. Overcooking can make them dry and less pliable for folding or rolling with fillings.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover crêpes cool to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap. Refrigerate for up to 3 days.
- Freeze: Allow the crêpes to cool completely, then stack them with parchment paper between each one to prevent sticking. Wrap the stack in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 2 months.
- Reheat: Heat a non-stick pan over low heat. Place the crêpe in the pan for about 30 seconds on each side until it’s warm and soft
Nutrition Facts
- Calories: 112
- Total Fat: 5.54g
- Saturated Fat: 1.543g
- Cholesterol: 78mg
- Sodium: 142mg
- Potassium: 79mg
- Total Carbohydrate: 10.83g
- Dietary Fiber: 0.3g
- Sugars: 2.43g
- Protein: 4.38g
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Joanna Gaines Crepe Recipe
Description
This easy and delicious crêpe recipe by Joanna Gaines is perfect for a quick breakfast or a cozy dessert. Made with simple, everyday ingredients, these light and buttery crêpes are wonderfully versatile. Fill them with fresh fruit, creamy spreads, or savory favorites for a meal that’s both elegant and effortless. Perfect for any occasion!
Ingredients
Instructions
- Prepare the batter: In a large mixing bowl, whisk together 2 large eggs, 120ml (½ cup) milk, 120ml (½ cup) water, and ¼ tsp salt. Gradually add 120g (1 cup) flour and 30g (2 tbsp) melted butter, whisking until the batter is smooth.
- Heat the pan: Lightly oil a griddle or frying pan and set it over medium-high heat.
- Cook the crêpes: Pour about 60ml (¼ cup) of batter into the pan, tilting it in a circular motion to evenly coat the surface. Cook until the top is no longer wet and the bottom is light brown, 1–2 minutes.
- Flip and finish: Carefully loosen the edges with a spatula, flip the crêpe, and cook the other side for about 1 minute until golden brown.
- Serve and enjoy: Serve the crêpes warm with your choice of sweet or savory fillings.
Notes
- Rest the Batter: Let the batter sit for at least 20–30 minutes before cooking. This helps the flour absorb the liquids, resulting in smoother and more tender crêpes.
- Keep the Pan Temperature Consistent: Use medium heat to avoid burning the crêpes. If the pan gets too hot, reduce the heat slightly and let it cool for a moment.
- Use Just Enough Batter: Pour only enough batter to thinly coat the pan. Swirl it quickly to avoid thick spots, as crêpes should be light and delicate.
- Butter Between Crêpes: Lightly grease the pan with a small amount of butter before pouring each crêpe. This keeps them from sticking and adds a nice golden finish.
- Don’t Overcook: Remove the crêpes as soon as they turn light brown. Overcooking can make them dry and less pliable for folding or rolling with fillings.
Joanna Gaines Crepe Recipe
