Crepes

Delicate and versatile, these classic crepes can be filled with sweet or savory ingredients, making them perfect for any meal.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 12 crepes

Course: Breakfast, Dessert

Cuisine: French

Calories: 130

Ingredients Method Notes

Ingredients

Batter Ingredients

2.25 cups whole or 2% milk This creamy base enhances the texture of your crepes.
4 large eggs Adds richness and structure to the batter.
2 tablespoons sugar Provides a hint of sweetness.
1 teaspoon vanilla extract Infuses warm notes into the crepes.
0.5 teaspoon salt Enhances all flavors.
1.5 cups all-purpose flour Helps create the perfect texture.
4 tablespoons butter Adds richness; more needed for greasing the pan.

Method

Preparation

Blend the Batter: Place the milk, eggs, sugar, vanilla, and salt into a blender and blend for 5 to 10 seconds. Add the flour and blend for about 30 seconds until smooth. Pour in the melted butter and blend for another 10 seconds.
Rest the Batter: Transfer the batter to a bowl or container and let it rest in the refrigerator for at least 30 minutes, up to 24 hours.

Cooking

Preheat the Pan: Heat a crepe pan or nonstick skillet over medium heat and lightly grease it with butter.
Pour and Swirl: Use a ¼-cup measuring cup to pour about ¼ cup of batter into the center of the pan. Lift the pan off the heat and swirl the batter to form a thin, even circle.
Cook the Crepe: Cook for about 1 minute until the top is set and edges are dry. Flip the crepe using an offset spatula and cook the other side for about 20 seconds.
Transfer and Repeat: Move cooked crepe to a plate. Repeat with remaining batter, greasing pan as needed.
Serve: Warm the crepes and fill with your favorite fillings.

Notes

Tips include allowing the batter to rest for better texture, controlling temperature for even cooking, and expecting the first crepe to be less than perfect as it seasons the pan.