How To Make Crepes From Scratch Perfectly
Mastering the art of making crepes from scratch is easier than you think, and the results are utterly divine. With just 15 minutes of prep and 20 minutes of cooking, you’ll create delicate, golden-brown crepes that are light as air yet satisfyingly rich.
Ingredients
- 1 ½ cups whole milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 large eggs
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- butter for the pan
Instructions
- Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)
- Cover and chill the batter in the fridge for a minimum of 30 minutes.
- When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.
- Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.
- Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.
- Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.
- Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.
- Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.
- Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.
Tried this recipe?Let us know how it was!