Ingredients
Wet Ingredients
- 2 cups milk (2% recommended)
- 4 large eggs
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 teaspoon fine sea salt or table salt
- 1 1/2 cups all-purpose flour, sifted if desired
Instructions
- Blend: In a blender, combine the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15 to 20 seconds until the batter is smooth and well mixed. Alternatively, you can whisk the ingredients together in a bowl for a similar smooth consistency. Refrigerate the batter for at least 30 minutes or up to overnight to allow the flour to fully hydrate and improve texture.
- Cook: Heat an 8-inch frying pan over medium-low heat until hot. Pour about 1/4 cup of the batter into the pan, immediately tilting the pan in a circular motion to spread the batter evenly into a thin layer. Cook for about 1 minute on the first side until lightly browned and edges begin to lift, then carefully flip and cook the other side for an additional minute until lightly golden. Remove the crepe and stack on a plate. Repeat the process with remaining batter, making sure the pan is not too hot to avoid burning.
- Serve: Serve the crepes warm with your favorite toppings such as fresh fruit, jams, pudding, Nutella, whipped topping, or nuts for a delicious, customizable treat.
Notes
- Chilling the batter helps produce tender crepes and improves flavor.
- Use a non-stick or well-seasoned pans for easier flipping.
- The batter can be refrigerated up to 24 hours before cooking.
- Adjust heat during cooking to avoid burning the delicate crepes.
- Crepes can be frozen stacked with parchment paper in between; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
