Name: Quick and Easy Crepe Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 2 eggs; 1 2/3 cup (200g) all-purpose flour; 1 cup (200ml) milk; 1 cup (200ml) mineral water; 2 tbsp vegetable oil; 1 tsp salt; Nutella; Fresh fruits (such as berries, banana, or sliced strawberries)

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Introduction

These quick and easy crepes are perfect for any time of day, whether as a sweet breakfast or a light dessert. With a simple batter and delicious toppings like Nutella and fresh fruits, they come together quickly and satisfyingly.

The image shows three thin, folded crepes arranged in a slightly overlapping way on a white plate with a blue rim. Each crepe has a light golden color with some toasted spots, and they have a soft, smooth texture. On top of the crepes, there are thick drizzles of melted chocolate spread in wavy lines across the surface. Around and on the crepes, fresh red raspberries and dark blue blueberries add bright color contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
1 2/3 cup (200g) all-purpose flour
1 cup (200 ml) milk
1 cup (200 ml) mineral water
2 tbsp vegetable oil
1 tsp salt
For topping: Nutella & fresh fruits

Instructions

Step 1: Add eggs, flour, milk, mineral water, vegetable oil, and salt into a blender. Blend until the mixture is smooth. Let the batter rest for 5 minutes.
Step 2: Heat a non-stick or crepe pan over medium-high heat. Lightly coat the pan with vegetable oil using a paper towel. Re-oil the pan before cooking each crepe.
Step 3: Pour about 1/4 cup of batter into the hot pan. Swirl the pan to spread the batter evenly. Cook until the top is no longer wet and the bottom is light brown, about 1 to 2 minutes.
Step 4: Run a spatula around the edges to loosen the crepe, then flip it and cook the other side until lightly browned, about 1 minute.
Step 5: Transfer the crepe to a plate and keep warm. Repeat with remaining batter.
Step 6: Serve the crepes warm topped with Nutella and fresh fruits or your favorite toppings.

Tips & Variations

For a lighter batter, substitute some of the all-purpose flour with whole wheat flour or oat flour.
Add a teaspoon of vanilla extract or lemon zest to the batter for extra flavor.
If you don’t have mineral water, plain sparkling water works just as well to keep the crepes light and airy.
Try savory toppings like ham, cheese, or sautéed mushrooms for a meal option.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave wrapped in a damp paper towel to keep them soft.

How to Serve

The image shows two folded crepes placed side by side on a white plate with a blue rim, sitting on a white marbled surface. Each crepe is golden yellow with slight brown spots and has three layers visible from the fold. On top of the crepes, there is a thick drizzle of smooth, glossy chocolate sauce that flows in thin lines across the full surface. Scattered around and on the crepes are fresh raspberries and blueberries, adding bright red and deep blue colors and a soft, textured look. The berries contrast vividly with the light crepes and dark chocolate. 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 a few hours in advance and keep it refrigerated. Give it a quick stir before cooking as some settling may occur.

What if my crepes stick to the pan?

Make sure to use a well-seasoned non-stick pan and lightly oil it before each crepe. Also, ensure the pan is hot enough but not smoking before pouring the batter.