Crepes are a fan favorite in our house and are super simple. If you can make pancakes, you can make crepes. The only difference is the batter is thinner and the style of pan that you use.
- 6 Tbsp. Melted Butter, cooled
- 3 cups Milk, divided
- 4 Large Eggs
- 2 tsp. Vanilla Extract
- 1/4 cup Granulated Sugar
- Pinch of Salt (1/2 tsp.)
- 2 cups Flour
In a large bowl, combine cooled melted butter, 1 cup milk, eggs, vanilla, sugar, salt and flour. Whisk vigorously until thickened batter is completely smooth; then pour in remaining 2 cups of milk, approximately one cup at a time, simultaneously whisking after each addition until completely smooth and thin.
Let batter rest and then take a small nonstick skillet (approximately 8″) and heat on medium high for several minutes (3-5 mintes) until hot. Spray the pan with nonstick cooking spray.
Using a ladle, place approximately 1/4 cup of batter, left of center, into the hot pan. Immediately lift pan up off of heat using the handle, tilting pan and swirling batter in a circle until bottom of pan is evenly coated with batter.
Return pan to heat and let crepe cook for approximately 1-2 minutes. (Cooking time will decrease as you go since pan will get hotter and hotter.)
As it cooks, bubbles will pop across the top of the crepe and the batter will begin to dry on the surface.
Watch the edges of the crepe and as soon as they turn golden, use a spatula to flip the crepe to the other side to cook for approximately 30 seconds to a 1 minute.
Once golden on both sides, stack crepes onto plate and repeat process. It does require some patience to make up all the crepes but it is worth it in the end. This batter will make approximately 20-25 crepes.
Fill crepes with your filling of choice such as jam (Bonne Maman brand is our favorite!), slices of fresh fruit (we love mangos, bananas or strawberries), or sprinkle with brown sugar. The possibilities for fillings are endless!
Enjoy this fun treat!
VIDEO TUTORIAL: You can watch some crepe making here.