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- Make the batter:
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using) until smooth. The batter should be thin and runny. If it’s too thick, you can add a little more milk to reach the desired consistency.
- Let the batter rest for at least 30 minutes (or up to 1 hour) in the fridge. This helps the gluten relax and makes the crepes more tender.
- Cook the crepes:
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter.
- Pour a small amount of batter (about 1/4 cup) into the pan, swirling the pan to spread the batter evenly across the bottom.
- Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute on the other side until golden and cooked through.
- Repeat:
- Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Continue cooking the remaining crepes, greasing the pan lightly with butter as needed.
- Serve:
- Once the crepes are ready, you can serve them with a variety of fillings. For sweet crepes, try fresh fruit, Nutella, whipped cream, powdered sugar, or jam. For savory crepes, fill them with cheese, ham, mushrooms, or spinach.
Tips:
- Thin batter: If the batter seems too thick or lumpy after resting, whisk in a little more milk until it reaches a smooth, pourable consistency.
- Serving ideas:
- Sweet crepes: Top with berries, chocolate sauce, or lemon juice with sugar.
- Savory crepes: Fill with cooked vegetables, cheese, and meats, and fold them into a triangle or roll them up.
- Storage: You can store cooked crepes in the fridge for a day or two, or freeze them by placing parchment paper between each crepe to prevent sticking.
Enjoy your delicious homemade crepes!
- Make the batter:
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using) until smooth. The batter should be thin and runny. If it’s too thick, you can add a little more milk to reach the desired consistency.
- Let the batter rest for at least 30 minutes (or up to 1 hour) in the fridge. This helps the gluten relax and makes the crepes more tender.
- Cook the crepes:
- Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter.
- Pour a small amount of batter (about 1/4 cup) into the pan, swirling the pan to spread the batter evenly across the bottom.
- Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute on the other side until golden and cooked through.
- Repeat:
- Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep warm. Continue cooking the remaining crepes, greasing the pan lightly with butter as needed.
- Serve:
- Once the crepes are ready, you can serve them with a variety of fillings. For sweet crepes, try fresh fruit, Nutella, whipped cream, powdered sugar, or jam. For savory crepes, fill them with cheese, ham, mushrooms, or spinach.
Tips:
- Thin batter: If the batter seems too thick or lumpy after resting, whisk in a little more milk until it reaches a smooth, pourable consistency.
- Serving ideas:
- Sweet crepes: Top with berries, chocolate sauce, or lemon juice with sugar.
- Savory crepes: Fill with cooked vegetables, cheese, and meats, and fold them into a triangle or roll them up.
- Storage: You can store cooked crepes in the fridge for a day or two, or freeze them by placing parchment paper between each crepe to prevent sticking.
Enjoy your delicious homemade crepes!
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