Easy Crepe Recipe
An easy crepe batter with six ingredients made in the blender in less than five minutes. Fill with whipped cream and mixed fresh berries, or sprinkle with powdered sugar and drizzle with warm maple syrup. For savory crepes, try smoked salmon with eggs, shallots, and smoked gouda.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 12
- Category: breakfast
- Method: stove top
- Cuisine: french cuisine
Ingredients
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Add milk, eggs, melted butter, vanilla extract, sugar, salt, and flour to a blender. Blend for 2-3 seconds. Refrigerate for 30-60 minutes.
- Heat a 10 inch nonstick skillet over medium heat. Melt 1/4 tablespoon butter in the skillet. Pour 1/4 cup of batter into the pan and swirl to coat evenly. Cook for 1 minute; or until lightly browned. Flip and cook the other side for 30 seconds; or until lightly browned.
Notes
- Don’t over-mix the crepe mixture. Just a couple of seconds on a medium-low speed will do the trick. Over-mixing will make the crepes tough.
- If you do not have a blender, whisk in the ingredients together in a large bowl.
- Don’t skip the resting time for the crepe mixture. Cover and place in the fridge. This step is important as it aids in fewer tears in the crepes.
- All you need is a very small amount of butter. Just enough to coat the bottom of the pan.
- When swirling the batter, work quickly using your wrist to move and tilt the pan and coat as evenly as possible.
- Don’t overcook the crepes. Things move very quickly.
- Store leftover crepes in an airtight container in the fridge for up to 5 days.
Keywords: how to make crepes, what is a crepe, crepe recipe, what are crepes
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