JB’s Light Delicate Crêpes
These light and buttery crêpes are versatile for sweet or savory fillings, perfect for breakfast, brunch, or dessert with a smooth batter and easy cooking steps.
Equipment
- 1 blender or bowl
- 1 nonstick pan
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar optional for sweet
- 1/2 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, vanilla extract, and salt together in a blender or bowl until smooth.
- Let the batter rest for 20 minutes to improve texture.
- Heat a nonstick pan over medium-low heat and lightly butter the surface.
- Pour about 1/4 cup of batter into the pan and quickly swirl it to coat the surface thinly.
- Cook the crepe for 30 to 45 seconds until the edges begin to lift.
- Flip the crepe and cook the other side for 20 seconds.
- Repeat with remaining batter, stacking crepes and keeping them warm.
- Serve with desired fillings such as Nutella, fruit, whipped cream, or savory options like ham and cheese.
Notes
- Add 1 tablespoon cream for extra soft crepes.
- Omit sugar and vanilla for savory crepes.
- Batter can be refrigerated overnight.
- Use gluten-free flour for gluten-free version.
- Cooked crepes freeze well for up to 2 months.