Crepes
Crepes are thin, French-style pancakes that are the perfect base for your favorite fillings like Nutella, fresh fruit, preserves or peanut butter.
Equipment
- blender
- small sauté pan or crepe maker (linked in notes)
Ingredients
- 2 large eggs
- 1 cup flour
- 3/4 cup milk
- 1/2 cup water
- 1/2 teaspoon vanilla
- 2 tablespoons butter, melted
- additional butter for sauteing
Instructions
- Place all the ingredients in a blender and puree.
- Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).
- Grease a sauté pan or crepe pan with butter. Pour in 2 tablespoons of batter and lift and swirl to cover the pan.
- Cook for 1 minute, flip and continue to cook another 30 seconds or until just starting to become golden.
- Remove to a plate and continue to make remaining crepes. Add butter to the pan between each crepe.
- Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling. Fold in half or roll into a cigar shape.
- Serve.
Video
Notes
- Refrigerate the Batter: This step is crucial and will make a huge difference in the texture and consistency of your crepes. Letting the batter chill in the refrigerator for an hour (or even overnight) helps the crepe batter becomes smoother and more cohesive, resulting in crepes with a tender, delicate texture. Plus, chilling the batter gets rid of the air bubbles, ensuring a smoother surface and more even cooking.
- Twirl the Pan: Pour the batter right into the center of your hot, buttery pan. Then, give it a lift and a twirl. You want the batter to spread out nice and thin. The thinner the crepe, the better the texture.
- Butter The Pan Between Each Crepe: While it may seem like a small detail, buttering the pan between each crepe is key to achieving that golden-brown exterior and preventing sticking. Additionally, the butter adds flavor and helps create a beautifully crisp exterior on the crepes, enhancing their overall texture and taste.
- To Make Ahead: Whip up your batter up to a day ahead. Seal it tightly in your blender or pour it into a mixing bowl, cover it, and pop it in the fridge. Then, when you're ready to make the crepes, just pull it out and start cooking them the next day.
- To Store: While crepes are undeniably best fresh off the griddle, you can stash any extras in the fridge for a day or two. Simply reheat them in the microwave for a quick fix. Alternatively, arrange them on a baking sheet (yes, they can overlap!), cover them with foil, and warm them gently in an oven at 250°F for about 10 minutes.
- To Freeze: After step 5, allow to cool, place crepes on a sheet tray, layer a piece of parchment paper between each crepe. Place in zipper bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and heat in a dry pan for 30 seconds on each side and follow remaining steps.
- Tools For this Recipe (affiliate links): Blender | Sauté Pan or Crepe Maker
Nutrition
Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Cholesterol: 5mg | Sodium: 15mg | Sugar: 1g
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