Quick Easy Crepes (Printer-Friendly Version)
Thin, versatile crepes made quickly for sweet or savory meals any time.
# Required Ingredients:
→ Batter
01 -
240 ml whole or 2% milk
02 -
2 large eggs
03 -
15 g granulated sugar
04 -
2 g salt (omit if using salted butter)
05 -
30 g unsalted butter, melted
06 -
5 ml pure vanilla extract
07 -
120 g all-purpose flour
→ For cooking
08 -
Butter to lightly coat skillet
# Step-by-Step Instructions:
01 -
Add milk, eggs, sugar, salt, melted butter, vanilla extract, and flour to a blender. Blend briefly for 2-4 seconds until combined, scraping down the sides if necessary.
02 -
Refrigerate the batter for 30 to 60 minutes to allow bubbles to dissipate, which helps prevent tears during cooking.
03 -
Preheat a nonstick skillet over medium heat and melt a small amount of butter to coat the surface lightly.
04 -
Pour approximately 60 ml (1/4 cup) of batter into the skillet, swirling and tilting to evenly coat. Cook for about 45 seconds until lightly browned, then flip and cook the opposite side for 30 seconds.
05 -
Serve warm or cold with desired sweet or savory fillings such as fresh fruit, whipped cream, or savory fillings.
# Handy Cooking Tips:
01 -
Do not over-mix the batter; over-blending can cause tough crepes.
02 -
Resting the batter in the refrigerator is essential to prevent tears.
03 -
Use a small amount of butter just enough to coat the pan.
04 -
Work quickly when swirling the batter to achieve an even thin layer.
05 -
Avoid overcooking; crepes cook rapidly and should be lightly browned.