Learn how to make the most delicious crepes with tips and tricks to make them perfect every time!
Course Breakfast, Dessert, Main Course
Keyword How to Make Crepes
Prep Time 10minutes
Chilling Time 1hour
Total Time 10minutes
Servings 18-22 crepes
Parchment Paper, nonstick skillet, offset spatula
2 and 1/2cupswhole milk(I don't recommend a lower fat percentage)
2cupswhite all-purpose flour,measure by spoon and level
1/4cupgranulated white sugar
1/4teaspoonfine sea salt
4tablespoonsunsalted butter,melted and slightly cooled
2teaspoonspure vanilla extract
Optional: powdered sugar, syrup, whipped cream -- whatever you want to serve in or on top
Add milk, flour, sugar, salt, melted and slightly cooled butter, vanilla, and eggs to a high-powered blender. Blend on low speed until well combined, about 10-15 seconds.
Scrape sides and bottom of the blender if there's any flour sticking and blend a few seconds longer. Cover and refrigerate for 1 hour or overnight.
Before cooking the crepes, cut small squares of parchment paper to separate each one. This is important so they don't all stick together after being cooked and especially important if you are saving/storing them in the fridge for later.
Heat an 8 to 10-inch NONSTICK skillet over medium to medium-low heat. Remove the batter from the fridge and give it a quick stir. Place a large tray or platter near the stove and put one square of parchment paper down. This is where you'll place all the crepes as they are cooked.
Lightly butter the skillet with melted butter and a pastry brush (or a paper towel dipped in the butter). Barely lift the pan off the heat and immediately pour 1/4 cup crepe batter into the pan. Immediately, and working quickly, tilt and swirl the crepe pan in a circular motion to evenly coat the bottom of the pan with batter. Return skillet to the heat.
Cook until the crepe is golden brown on the bottom (1-2 minutes) and then use an offset spatula (I like to use a rubber spatula) to lift an edge of the crepe. Gently grab that edge of the crepe and using your fingers and the spatula, flip the crepe to the other side. Cook until golden brown spots appear (another 1-2 minutes) on the bottom, and then remove the crepe to the prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.
Repeat until all of the batter has been used. If crepes are cooking too quickly, reduce the temperature of the burner as needed(and alternatively increase if they are taking longer than 1-2 minutes per side to cook).
TO SERVE: Fill crepes with desired fillings and then fold in half, and then half again to form triangles. Sprinkle with powdered sugar, add a spoonful of whipped cream, and drizzle on syrup as desired.
TO STORE: Let cooked crepes cool completely and then transfer to a large resealable plastic bag. Seal without any air and store in the fridge for up to 5 days.
Nutritional information is for the crepes without any fillings or toppings.