Ingredients
Crepe Batter
- ½ cup lukewarm water
- 1 cup milk
- 5 large eggs
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter (melted, plus extra for pan)
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the batter: Add all ingredients to a blender and blend for 15 to 20 seconds until smooth. Alternatively, whisk wet ingredients in a large bowl, then gradually add dry ingredients and whisk until combined.
- Heat the pan: Lightly butter a medium-sized frying pan and warm it over medium heat until hot but not smoking.
- Pour the batter: Using a ¼ cup measure, pour batter into the center of the pan. Immediately lift the pan and tilt or swirl it in a circular motion so the batter evenly coats the surface forming a thin circle.
- Cook the first side: Let the crepe cook for about 30 seconds, watching for bubbles to form around the edges and the surface to change from glossy to matte.
- Flip the crepe: Use a spatula to gently flip the crepe and cook the other side for another 30 seconds until lightly golden.
- Repeat cooking: Transfer the crepe to a plate. Continue with the remaining batter, lightly buttering the pan as needed. Stack crepes with parchment paper between to keep edges from drying out.
- Serve with fillings: Fill crepes with your choice of savory toppings like cheese, mustard, and arugula, or sweet options such as Nutella with berries or lemon curd with berries.
Notes
- Use a non-stick frying pan for best results.
- Adjust the heat if crepes brown too quickly or cook unevenly.
- The batter can rest for 30 minutes to improve texture but is ready to use immediately.
- Store leftovers covered in the refrigerator for up to 2 days; reheat in a pan or microwave wrapped in a damp paper towel.
- For thinner crepes, add a splash more milk or water to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
