Crêpes are a beloved staple of French cuisine, celebrated for their versatility and delicate flavor. These thin pancakes can be enjoyed in both sweet and savory forms, making them suitable for breakfast, lunch, dinner, or dessert.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk (whole or 2% works best)
2 tablespoons unsalted butter, melted (plus extra for cooking)
1 teaspoon vanilla extract (optional, for sweet crêpes)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. In another bowl, beat the eggs until frothy, then add the milk, melted butter, and vanilla extract. Slowly pour the wet mixture into the dry ingredients while whisking continuously to avoid lumps. Cover the bowl and let the batter rest for at least 30 minutes.
Heat a non-stick skillet or crêpe maker over medium heat. Lightly grease the surface with a small amount of butter or oil. Test the heat by sprinkling a few drops of water on the surface; if they evaporate immediately, the pan is ready.
Pour about 1/4 cup of batter into the center of the hot skillet. Quickly tilt and swirl the pan to spread the batter. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip the crêpe and cook for an additional 30 seconds to 1 minute. Transfer the cooked crêpe to a plate and repeat with the remaining batter.
