| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 8 to 10 crepes |
Ingredients
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 4 large eggs
- 4 tablespoons unsalted butter, melted and cooled
Instructions
- Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
- Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 177 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 113 mg |
| Sodium | 115 mg |
Reviews
Thanks for a great recipe! My son requested crepes for his birthday so these made for a special breakfast.
Excellent. Resting overnight makes a difference too.
Niece made these for us and they were wonderful
Super easy and super delicious if you love crepes!
I make these on weekends for two or as many family members as we can gather. They are very popular. We fill these with fruit, PBJ, and many other spreads.
So good!! I make this recipe at least once a week. Love it
Delicious and easy!
I watched one of Bobby Flay’s shows demonstrating and I have to say, he is a great professor for me! First time I have tried making crepes and they came out perfect! (Wish I could post the picture.) Ours were filled with a ham and pepper-jack cheese scramble. It was a beautiful Valentine’s Day brunch. Thanks Bobby!
Easy, light, fluffy and delicious!
I have used this recipe 2-3
Times and love it it’s very neutral so it can be used for savory or sweet. Don’t get freaked out I make it the day ahead of time and let it sit in the refrigerator over night and then make the crepes. When making crepes the first one always screws up but after that it goes easy. Do not have the heat on too high or too low.
Times and love it it’s very neutral so it can be used for savory or sweet. Don’t get freaked out I make it the day ahead of time and let it sit in the refrigerator over night and then make the crepes. When making crepes the first one always screws up but after that it goes easy. Do not have the heat on too high or too low.