Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
| Level: | Easy |
| Total: | 8 hr 30 min |
| Active: | 30 min |
| Yield: | 15 crepes |
Ingredients
- 2 cups milk, at room temperature
- 4 large eggs, at room temperature
- 1 1/4 cup all-purpose flour (see Cook’s Note)
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter, melted
- Vegetable oil, for the pan
Instructions
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don’t want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it’s browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 99 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 55 mg |
| Sodium | 140 mg |
Reviews
So easy! So light! They came out paper thin. Filled with a whipped cream cheese and mixed fruit filling for dessert. Also made a few with ham and Swiss cheese for a savory dish for breakfast. Whole family loves them.
-1 for being French, very good though!!!
Very good! Just as I expected. I served them with real maple syrup and fresh Georgia peaches.
If you want the best crepes, call my father.
Delicious:)
Excellent
Easy recipe to follow. Making the crepes in a pan is a little hard but with practice i got the hang of it. Filled ot with Nutella and bananas. Very delicious!
Delicious
Easley good
Perfect crepes! 10/10