Thin, delicate pancakes perfect for sweet or savory fillings.
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 2 tablespoons melted butter (or vegetable oil), plus more for cooking
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the eggs, milk, melted butter (or oil), and vanilla extract (if using).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking continuously until smooth. Be sure to scrape down the sides of the bowl as needed. A few small lumps are okay, but try to get the batter as smooth as possible.
- Rest the Batter: Let the batter rest for at least 30 minutes (or up to an hour) at room temperature. This allows the gluten to relax, resulting in more tender crepes.
- Heat the Pan: Heat a non-stick crepe pan or a shallow, non-stick skillet over medium heat. Lightly brush the pan with melted butter or oil.
- Pour the Batter: Once the pan is hot, pour about 1/4 cup of batter onto the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook the Crepe: Cook for about 1-2 minutes, or until the edges are golden brown and the underside is lightly browned.
- Flip and Cook: Carefully flip the crepe using a thin spatula. Cook for another 30-60 seconds, or until the other side is lightly browned.
- Repeat: Transfer the cooked crepe to a plate. Repeat with the remaining batter, brushing the pan with butter or oil as needed.
- Fill and Serve: Fill the crepes with your desired sweet or savory fillings. Fold or roll them up, and serve immediately.
Filling Ideas:
- Sweet: Nutella, fresh fruit (berries, bananas), whipped cream, jam, powdered sugar, lemon and sugar, or a fruit compote.
- Savory: Ham and cheese, spinach and ricotta, mushrooms, chicken and vegetables, or smoked salmon and cream cheese.
Tips for Success:
- A well-rested batter is key to tender crepes.
- Use a non-stick pan for easy flipping.
- Keep the pan at a consistent medium heat.
- Pour a small amount of batter at a time to create thin crepes.
- If the first crepe is not perfect, don’t worry! Often the first crepe is used to get the pan to the correct temperature.
Enjoy your delicious crepes!