Description
Fast, foolproof crepes made with simple pantry staples. This batter works perfectly with a crepe maker or a skillet, cooks in minutes, and yields thin, tender crepes ready for sweet or savory fillings. Refrigerate or freeze extras for easy breakfasts.
Ingredients
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1 cup (130 g) all-purpose flour
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1½ cups (355 g) milk, room temp
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3 large eggs, room temp
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2 tbsp (28 g) melted butter, plus more for brushing
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1 tbsp sugar (omit for savory)
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1/2 tsp fine salt
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1 tsp vanilla (optional for sweet)
Instructions
Batter
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Blend milk, eggs, melted butter, sugar, salt, and vanilla until smooth.
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Add flour and blend 10–15 seconds just until silky.
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Rest 20–30 minutes at room temp. This relaxes gluten and reduces tearing.
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Batter should be thin like heavy cream. If thick, whisk in 1–3 tbsp milk.
Cordless crepe maker method
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Preheat maker per instructions. Pour batter into the included dipping tray.
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Lightly butter the hot plate.
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Dip the plate into the batter for 2–3 seconds, lift, and invert.
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Cook 30–45 seconds until edges lift. Flip and cook 10–20 seconds.
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Stack on a plate covered with a towel.
Skillet method
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Heat a nonstick or crepe pan over medium. Lightly butter.
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Pour ¼ cup batter, swirl thinly.
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Cook 45–60 seconds. Flip and cook 10–20 seconds.
Notes
Love using this crepe maker!
Nutrition
- Serving Size: 1 Crepe
- Calories: 96
- Sugar: 1g
- Fat: 4.3g
- Carbohydrates: 10.6g
- Protein: 3.6g