Description
This easy crepes recipe yields thin, delicate crepes that can be enjoyed sweet or savory. Made with simple ingredients blended into a smooth batter and cooked quickly on a non-stick skillet, these versatile crepes are perfect for breakfast, brunch, or dessert. Serve with your favorite fillings such as whipped cream and berries or savory toppings like chicken and cheese.
Ingredients
Scale
Crepe Batter Ingredients
- 4 large eggs
- 1/3 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 ¼ cups milk
- 2 teaspoons vanilla extract
Instructions
- Prepare the Batter: Place all ingredients into a blender and blend until smooth. This ensures the batter is lump-free and ready for cooking.
- Heat the Skillet: Preheat a large non-stick skillet over medium heat and grease it lightly with cooking spray to prevent sticking.
- Cook the Crepes: Pour 1/4 cup of batter into the center of the skillet. Immediately tilt and swirl the skillet so the batter spreads evenly in a thin layer across the bottom. Cook for about 30 seconds until the edges start to curl and the bottom turns golden brown.
- Flip and Cook Other Side: Carefully flip the crepe using a spatula and cook for an additional 30 seconds or until the other side is golden brown.
- Keep Warm and Repeat: Transfer the cooked crepe to a large plate and cover it to retain warmth. Repeat the process with the remaining batter to make approximately 12 crepes.
- Serve: Enjoy crepes with sweet fillings like whipped cream and berries or savory toppings like chicken, eggs, cheese, and vegetables. Roll up or fold as desired and serve immediately.
Notes
- Make sure the skillet is well-heated before pouring the batter for even cooking.
- Using a blender helps achieve a smooth batter without lumps.
- Cover cooked crepes lightly with foil or a clean towel to keep them warm and pliable.
- This recipe makes about 12 crepes; adjust batter quantity for more or fewer servings.
- Crepes can be made ahead and refrigerated or frozen for later use.
