Crepes are easily one of my favorite foods to both make and eat! Whether you prefer them sweet or savory, they are wonderfully versatile. I love serving them sweet with a bit of apricot jam or simply enjoying them on their own.
They assemble surprisingly quickly with basic kitchen staples. This recipe is adapted from Bon Appétit, but I halved the original yield, increased the milk, and stirred melted butter directly into the batter to make the crepes thinner, lighter, and extra buttery.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 pinch fine salt
- 2 large eggs
- 1⅓ cups whole milk (plus extra if needed)
- ½ tsp vanilla extract
- 2 tbsp melted butter (for the batter)
- 2 tbsp melted butter (for coating the skillet)
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- Whisk in the eggs one at a time. Gradually pour in the milk, whisking constantly until the batter is smooth and lump-free. Stir in the vanilla extract and 2 tablespoons of melted butter. (If the batter feels too thick, whisk in a splash more milk—it should be quite thin.)
- Set a medium nonstick skillet over medium-high heat and brush the bottom with a little melted butter.
- Pour a ladleful of batter into the center of the pan, then tilt and swirl immediately to coat the bottom evenly.
- Cook for 2 to 3 minutes, until the edges begin to brown and lift easily from the skillet.
- Gently flip the crepe and cook the second side for just 10 to 15 seconds (watch closely, as this side burns quickly!).
- Transfer the cooked crepe to a plate or cooling rack. Repeat with the remaining butter and batter. Serve warm with fresh fruit, whipped cream, jam, or Nutella!
NOTES
- Skip manual whisking by tossing all the batter ingredients into a blender and pulsing until completely smooth.
- You can cook the batter right away, but letting it chill in the refrigerator overnight yields even more tender crepes. Just give the batter a gentle stir before cooking the next morning.
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