🥞 Classic Crepes Recipe
Ingredients:
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1 cup all-purpose flour
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2 large eggs
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1 ¼ cups milk (whole or 2%)
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2 tbsp unsalted butter (melted)
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1 tbsp sugar (optional, for sweet crepes)
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1 tsp vanilla extract (optional, for sweet crepes)
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¼ tsp salt
Instructions:
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Make the batter:
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In a blender, combine flour, eggs, milk, melted butter, sugar (if using), vanilla (if using), and salt.
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Blend until smooth (or whisk well by hand).
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Cover and let the batter rest for at least 30 minutes (this makes crepes more tender).
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Cook the crepes:
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Heat a nonstick skillet or crepe pan over medium heat. Lightly butter or oil the pan.
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Pour in about ¼ cup batter, swirling the pan quickly to coat it in a thin, even layer.
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Cook 1–2 minutes, until edges lift and bottom is lightly golden.
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Flip and cook another 30–60 seconds.
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Repeat with remaining batter, stacking crepes on a plate (cover with a clean towel to keep warm).
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Serve:
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Sweet fillings: Nutella + strawberries, whipped cream + berries, lemon + powdered sugar, caramelized bananas.
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Savory fillings: Ham + cheese, spinach + mushrooms, smoked salmon + cream cheese.
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✨ Pro Tip: You can make crepes ahead of time — stack them with parchment paper in between, cover, and refrigerate up to 3 days (or freeze up to 2 months).
Would you like me to also share a special dessert crepe (like strawberries & cream with chocolate drizzle) or a savory crepe (like chicken & mushroom in creamy sauce)?