Ingredient
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter (plus extra for the pan)
- 1 tablespoon granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add the milk, whisking constantly to avoid lumps.
- Stir in the melted butter, salt, sugar, and vanilla (if using).
- Let the batter rest for 20–30 minutes (this helps the crepes turn out tender).
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter into the pan and immediately swirl to spread it thinly and evenly.
- Cook for about 1–2 minutes until the edges start to lift and the bottom is lightly golden.
- Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute.
- Remove to a plate and repeat with the remaining batter, greasing the pan as needed.
- Fill or top your crepes with your favorite fillings—fresh fruit, Nutella, whipped cream, ham & cheese, or just a sprinkle of sugar!
If you’d like, I can help you write variations—savory, gluten-free, or extra fluffy. Just say so!