This simple, versatile crepe batter can be used for both sweet and savory dishes. Smooth and buttery, it creates tender, thin crepes perfect for filling with fruits, cream, cheese, or meats. With a quick blend in a blender or a few whisking motions by hand, this batter is a great base for any meal, whether for breakfast, lunch, or dessert.

Ingredients

• 2 large eggs
• 1 1/4 cups whole milk
• 1 cup all-purpose flour
• 1 Tablespoon melted butter or oil
• Pinch of kosher salt
• 1 Tablespoon sugar (for sweet crepes)
• 1 Tablespoon minced fresh herbs (optional for savory)

Procedure

1. In a blender, combine eggs, milk, flour, butter/oil, salt, and sugar (if using). Blend until smooth for about 10 seconds. Add herbs if using, then pulse to combine.
2. Heat a 10-inch skillet over medium heat and lightly grease it with butter or oil.
3. Pour 3-4 tablespoons of batter into the skillet, swirling to spread evenly. Cook until the top looks dry (about 20 seconds), then flip and cook for another 10 seconds.
4. Transfer to a plate and repeat with the remaining batter. Serve with desired fillings.

Make-Ahead & Storage

• Store cooked, unfilled crepes in the refrigerator for up to 3 days.
• Reheat in a nonstick pan to serve.