Easy Crepes Recipe
Crepes are light, thin, and irresistibly delicious with buttery crisp edges. Easy to make yet gourmet, they'll disappear as soon as they hit the table, whether plain or topped!
Servings: 8 crepes
Ingredients
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup salted butter melted
- ¼ cup white granulated sugar
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, use a whisk to vigorously mix together the milk, vanilla, eggs, and butter until the eggs are thoroughly beaten and the ingredients are homogenous.
- Add the sugar and flour. Whisk again until the batter is smooth and free from any clumps of dry flour.
- Heat a medium sized nonstick pan or skillet over medium heat for a few minutes.
- Once the pan is hot, add about ¼ cup of crepe batter and swirl the pan to spread the batter over the bottom of the pan. Cook the crepe for about 2 minutes. Carefully flip the crepe with a sturdy spatula and cook for an additional 1-2 minutes.
- Serve, and enjoy!
Notes
- If you are having an issue with your crepes sticking to the pan then you can throw a little bit of butter in the pan and let it melt before adding your crepe batter.
- We like to serve these crepes with maple syrup, fresh fruit, freshly whipped cream, Nutella, etc.
- You can store your crepes in an airtight container or ziploc bag in the fridge for up to a week. You can enjoy your crepes hot or cold. Reheat your crepes in the microwave for 20-30 seconds per crepe.
- Make sure there are no clumps of flour in the batter. It is important that the batter is completely smooth to help ensure the crepes cook properly.
Nutrition
Calories: 309kcal | Carbohydrates: 33g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 146mg | Potassium: 160mg | Fiber: 1g | Sugar: 9g | Vitamin A: 572IU | Calcium: 96mg | Iron: 2mg
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