Description
A classic recipe for light and delicious crepes, perfect for sweet or savory fillings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ cups milk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- ¼ teaspoon salt
Instructions
- Blend the Batter:Add all ingredients—flour, milk, eggs, melted butter, sugar (if using), and salt—into your blender. Blend for 20–30 seconds until smooth. If the batter seems too thick, you can add a splash more milk to thin it out. Let it rest for 10–15 minutes if you have time; it helps relax the gluten and yields more tender crepes.
- Preheat Your Pan:Place a nonstick skillet or crepe pan over medium heat. Lightly brush with butter or use a paper towel to coat the surface.
- Swirl and Cook:Pour about ¼ cup of batter into the pan. Immediately swirl the pan in a circular motion to spread the batter into a thin layer. Cook for 1–2 minutes until the bottom is golden and the edges begin to lift.
- Flip and Finish:Gently flip using a spatula or your fingers. Cook for another 30 seconds on the other side. Transfer to a plate and cover loosely with a towel to keep warm.
- Repeat and Stack:Repeat with the remaining batter, re-greasing the pan lightly as needed.
- Serve and Enjoy:Serve your crepes warm with your favorite fillings—fresh berries and whipped cream, Nutella and bananas, honey and crushed nuts, or savory options like sautéed mushrooms and turkey ham with cheese.
Notes
- Allow the batter to rest for better texture.
- Experiment with different fillings for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg