Perfect Crepes
These exquisitely thin pancakes embody a tender texture and versatility, perfect for both sweet and savory fillings, creating delightful moments around the table.
Ingredients
Crepe Batter Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1.25 cups milk
- 2 tablespoons melted butter or oil
- 1 tablespoon sugar Optional for sweet crepes
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract Optional for sweet crepes
Instructions
Preparation
- In a mixing bowl, whisk together one cup of all-purpose flour, half a teaspoon of salt, and one tablespoon of sugar.
- In another bowl, beat two large eggs and add one and a quarter cups of milk, along with half a teaspoon of vanilla extract.
- Pour the wet mixture gradually into the dry ingredients while whisking to ensure no lumps remain. Stir in two tablespoons of melted butter or oil.
- Let the batter rest for 15-30 minutes to relax the gluten.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about a quarter cup of batter into the center of the hot pan, swirling to form a thin layer.
- Cook for 1-2 minutes until the edges lift and the surface is set, then flip and cook for an additional 30 seconds.
- Repeat with remaining batter, stacking the crepes and keeping them warm.
Notes
To enhance flavor, serve with maple syrup, fresh berries, or savory options like ham and cheese. For storage, cover crepes loosely at room temperature or refrigerate in an airtight container for up to three days. Freeze with parchment paper for longer storage.