Classic Crepes Recipe
Ingredients
Milk: 2 cups
All-purpose flour: 1 ½ cups
Eggs: 3 large
Melted butter or oil: 2 tbsp
Sugar: 1 tbsp
Salt: A pinch
Vanilla extract: 1 tsp (for sweet crepes only)
Preparation Steps
Whisk the Base: In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla until well combined.
Add Dry Ingredients: Gradually add the flour and salt, whisking continuously until the batter is smooth and lump-free. (You can also use a blender for a perfectly smooth consistency).
Rest the Batter: Let the batter rest in the refrigerator for 15–30 minutes. This helps the gluten relax and creates a more tender crepe.
Heat the Pan: Lightly grease a non-stick skillet or crepe pan with a little butter over medium heat.
Cook: Pour a small amount of batter into the pan, swirling it quickly to coat the bottom thinly.
Flip: Cook for about 1 minute until the edges begin to lift and the bottom is golden. Flip and cook the other side for 20–30 seconds.
Tip: For the best results, use a measuring scale for the flour (180g-190g) to ensure the crepes are light and delicate rather than thick.
