Easy & Delicious Crepe
Forget complicated techniques; this guide breaks down every step to ensure you get light, delicate, and buttery crepes every single time.
Ingredients
- 3 tbsp Unsalted Butter Melted and cooled.
- 1 cup All-purpose Flour Don’t pack it in, as too much flour can make the crepes heavy.
- 1 tbsp Granulated Sugar
- 1 tsp Salt
- ¾ cup Whole Milk Room temperature.
- ½ cup Water Room temperature.
- 2 Large Eggs Room temperature.
- 1 ½ tsp Pure Vanilla Extract
- 3-4 tbsp Unsalted Butter
Instructions
- Melt 3 tablespoons of butter in the microwave or a small saucepan. Set it aside to cool for about 5 minutes. It should be liquid, but not hot enough to cook the eggs.
- Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla extract to a blender.
- Secure the lid and blend on medium-high speed for 20-30 seconds, or until the batter is completely smooth with no lumps. The final consistency should be similar to heavy cream.
- Pour the batter into a bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 30-60 minutes, or up to 24 hours.
- Before you start, give the chilled batter a quick stir to recombine any ingredients that may have separated. Set up your station with the bowl of batter, a ladle or ¼ cup measure, your reserved butter for greasing, and a plate for the finished crepes.
- Place an 8-inch non-stick skillet over medium heat. Let it get properly hot. A good test is to add a tiny drop of water; it should sizzle and evaporate immediately.
- Add about ¼ teaspoon of butter to the hot pan and swirl it around to coat the bottom.
- Pour about 3-4 tablespoons of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it in a circular motion to spread the batter into a thin, even layer that covers the bottom. The first crepe is often a “test crepe,” so don’t worry if it’s not perfect!
- Cook for 1-2 minutes. You’ll know it’s ready to flip when the edges begin to dry and lift away from the pan, and the surface looks matte and no longer wet.
- Use a thin spatula to gently lift one edge of the crepe. If it releases easily, slide the spatula underneath and flip it over. Cook for another 30-60 seconds on the other side. It doesn’t need to brown much on the second side.
- Slide the finished crepe onto a plate. Repeat the process with the remaining batter, adding a small amount of butter to the pan between each crepe to prevent sticking.
Notes
How to Fold Crepes:
- The Triangle: Spread the filling over the entire crepe, fold it in half, then fold it in half again to create a triangle.
- The Roll-Up: Spread the filling in a line down the center and roll it up like a cigar.
Tried this recipe?Let us know how it was!