Description
Thin, tender, and versatile, perfect for sweet or savory fillings.
Ingredients
- 1 cup (125 g) all-purpose flour, sifted
- 2 large eggs, room temperature
- 1 1/4 cups (300 ml) milk
- 2 tbsp melted unsalted butter, plus extra for the pan
- 1 tbsp granulated sugar (optional)
- 1/4 tsp salt
- 1/2 tsp vanilla extract (optional)
Instructions
- In a medium bowl, whisk the sifted flour, sugar (if using), and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth and glossy.
- Slowly stream the wet mixture into the dry ingredients while whisking to create a lump-free batter.
- Let the batter rest at room temperature for 20-30 minutes.
- Heat an 8-10 inch nonstick pan over medium-low heat and lightly brush with melted butter.
- Pour about 1/4 cup of batter into the center of the pan and immediately tilt to spread into a thin circle.
- Cook until the edges lift and the bottom is pale gold, about 45-60 seconds.
- Slide a spatula under the crepe to flip and cook the second side for 20-30 seconds.
- Stack finished crepes and keep warm while finishing the batch.
Notes
Allow the batter to rest for 20-30 minutes for best texture. Use a nonstick pan for easy flipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Cooking
- Cuisine: French