Description
This classic crepe recipe produces thin, tender, and delicious crepes perfect for breakfast, brunch, or dessert. Made with simple ingredients like milk, eggs, butter, sugar, vanilla, salt, and flour, these crepes can be filled or topped with your favorite sweet or savory additions. The batter is blended for smoothness and refrigerated for at least 30 minutes to ensure perfect texture.
Ingredients
Crepe Batter
- 2 cups milk (2% recommended)
- 4 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt or table salt
- 1 1/2 cups all-purpose flour, sifted if desired
Instructions
- Blend the Batter: In a blender, combine the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15 to 20 seconds until the batter is smooth. Alternatively, you can whisk these ingredients together in a bowl until smooth. Then, refrigerate the batter for at least 30 minutes or even overnight to let the ingredients meld and the batter thicken slightly.
- Heat the Pan: Preheat an 8-inch frying pan over medium-low heat. It’s important to keep the temperature moderate to cook the crepes evenly without burning.
- Cook the Crepes: Pour about 1/4 cup of the batter into the hot pan and immediately tilt the pan from side to side to spread the batter evenly in a thin circle. Cook the crepe for about 1 minute on the first side, or until it is lightly browned and edges start to lift. Flip it carefully and cook for another minute on the second side until golden brown.
- Stack and Serve: Remove the cooked crepe from the pan and stack it on a plate. Repeat the cooking process with the remaining batter. Serve the crepes warm with your favorite toppings such as fresh fruit, jams, pudding, Nutella, whipped topping, or nuts.
Notes
- Refrigerating the batter improves the texture by allowing the flour to hydrate and the gluten to relax, resulting in more tender crepes.
- If the batter thickens too much in the fridge, stir in a little milk to loosen it before cooking.
- Use a non-stick or well-seasoned pan to prevent crepes from sticking and make flipping easier.
- Keep cooked crepes warm by covering them loosely with foil or placing them in a low oven while finishing the batch.
- Crepes can be made ahead and refrigerated; reheat gently before serving.
