Description
Master thin and delicate crepes for both sweet and savory fillings.
Ingredients
Scale
- 1 cup all-purpose flour (125g)
- 2 large eggs at room temperature
- 1¼ cups milk (300ml)
- 2 tablespoons melted butter (30g)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Butter or oil for greasing the pan
Instructions
- Prepare the Batter: In a large bowl, whisk the eggs until frothy. Gradually add half the milk, whisking continuously. Sift in the flour and salt, continuing to whisk until smooth. Add the remaining milk, melted butter, and vanilla (if making sweet crepes). Blend for silky-smooth results.
- Rest the Batter: Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Heat Your Pan: Use a non-stick crepe pan. Heat over medium heat until a drop of water sizzles. Lightly brush with butter or oil.
- Pour and Swirl: Pour approximately ¼ cup (60ml) of batter into the center of the pan and tilt to spread thinly.
- Cook and Flip: Cook for 1-2 minutes until edges are golden. Flip and cook for another 30-60 seconds. Repeat.
Notes
Ensure the batter rests for the best texture and avoid overmixing to prevent toughness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 135
- Sugar: 2g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 4.5g
- Cholesterol: 70mg
Keywords: crepes, pancakes, French recipe