Best crepes: they don't tear and stay soft for a long time

Best crepes: they don't tear and stay soft for a long time recept

Name: Best crepes: they don't tear and stay soft for a long time
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 200 g all-purpose flour; 2 eggs; 300 ml milk; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon apple cider vinegar; 50 ml oil (part into the batter, the rest for the pan); a little water (to adjust consistency)

Easy to prepare
4 serving
60 minutes

Jan, 18. 12. 2025

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A tried-and-true recipe for thin and flexible crepes that don't tear and stay fresh for a long time. Exact ingredients, method, times and number of servings. Tips for fillings and batter consistency.

Thin, tender and without tearing – that’s exactly how homemade crepes should be. The secret is in a simple batter, a short rest and a well-heated pan with minimal fat. Fill them to taste with jam, quark or chocolate and you have a ready breakfast, snack and quick dessert.

For 4 serving

Ingredients

200 g all-purpose flour
2 eggs
300 ml milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon apple cider vinegar
50 ml oil (part into the batter, the rest for the pan)
a little water (to adjust consistency)

Preparation procedure

Smooth batter Put the milk and eggs into a bowl and mix. Add the flour, salt and sugar and whisk into a smooth, lump-free mixture. Stir in the vinegar and oil. If necessary, add a little water – the batter should be as runny as whipping cream.
Rest Let the batter rest for 30 minutes at room temperature (the gluten will relax and the crepes won't tear).
Frying Heat the pan well, brush with a thin layer of oil (a pastry brush or a paper towel is enough). Pour a ladleful of batter, quickly tilt/rotate to spread into a thin layer and fry for 1–2 minutes. Flip and cook another 30–60 seconds until golden. Repeat the process; only lightly oil the pan each time.
Serving Fill with jam/fruit preserves, quark with sugar and vanilla, chocolate spread, fruit or nuts. Roll up or fold into quarters.

Tips for success: The first crepe is „test“ – based on it, thin or thicken the batter as needed. If it tears, the batter is too thick or the pan isn’t hot enough.

Total preparation time

Batter preparation: 10 minutes
Resting the batter: 30 minutes
Frying: 20–25 minutes
Total: approx. 1 hour

Number of servings

10–12 crepes (4–6 servings depending on appetite)

Conclusion

This simple base yields crepes that are thin, flexible and hold fillings well. Thanks to resting the batter and a properly heated pan they don’t tear and stay soft later on. Make a double batch – they disappear faster than you can fry them.