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Classic Homemade Crepes Recipe

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These classic homemade crepes are thin, tender, and lightly sweet, making them perfect for breakfast, brunch, or dessert. Fill them with your favorite sweet or savory ingredients for a versatile meal.

Ingredients

  • 2¼ cups whole or 2% milk
  • 4 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1½ cups all-purpose flour (spooned into measuring cup and leveled off)
  • 4 tablespoons butter, melted and slightly cooled, plus more for cooking the crepes

Instructions

  1. Place the milk, eggs, sugar, vanilla, and salt in a blender and blend for 5–10 seconds until smooth. Add the flour and blend for about 30 seconds until completely smooth. Pour in the melted butter and blend for another 10 seconds. Transfer the batter to a bowl, cover, and refrigerate for at least 30 minutes or up to 24 hours.
  2. Heat a lightly buttered crepe pan or 8–10 inch nonstick skillet over medium heat. Pour about ¼ cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin, even layer.
  3. Cook for about 1 minute until the top is set and the bottom is golden. Flip carefully and cook the second side for about 20 seconds until lightly golden.
  4. Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly buttering the pan between crepes and adjusting the heat as needed.
  5. Stack the finished crepes, cover until ready to serve, then warm if desired and fill or top with your favorite sweet or savory fillings.

Notes

  • Resting the batter improves the texture and makes the crepes easier to cook.
  • The first crepe often serves to season the pan and may not turn out perfectly.
  • Store leftover crepes refrigerated for up to 3 days or freeze with parchment paper between each crepe for longer storage.
  • Serve with fresh fruit, whipped cream, chocolate spread, jam, lemon and sugar, or savory fillings.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-homemade-crepes-recipe/