Crepes Recipe
Thin, delicate pancakes perfect for sweet or delicious fillings. A delicious and customizable breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- ¼ teaspoon salt
- Pinch of sugar optional, for sweet crepes
Instructions
Make the batter:
- In a large bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (if using). You can also blend the ingredients together for a super smooth batter.
- Let the batter rest in the refrigerator for at least 30 minutes (or up to a few hours). This helps relax the gluten in the flour, making your crepes even more tender.
Cook the crepes:
- Heat your non-stick skillet over medium-low heat. Lightly grease with butter or cooking spray.
- Pour about ¼ cup of batter into the center of the skillet. Quickly swirl the pan to distribute the batter in a thin, even layer.
- Cook for about 1-2 minutes per side, or until lightly golden and the edges start to lift.
- Carefully flip the crepe and cook for another minute.
- Repeat with the remaining batter, stacking the cooked crepes on a plate
Notes
- First crepe flop: The first crepe is often a test run. Adjust the heat as needed to get that perfect golden color.
- Keep them warm: If you're serving a crowd, keep cooked crepes warm in a low-temperature oven.