Description
These classic French-style crepes are light, tender, and wonderfully versatile for both sweet and savory fillings. They come together easily in a blender and cook in just minutes for breakfast, brunch, dessert, or a light meal.
Ingredients
2 cups milk
4 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
Instructions
- Add the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour to a blender.
- Blend for 15–20 seconds until the batter is completely smooth.
- Refrigerate the batter for at least 30 minutes, or overnight.
- Lightly grease an 8-inch nonstick skillet and heat over medium-low heat.
- Pour about 1/4 cup of batter into the center of the skillet and immediately swirl to coat the bottom in a thin, even layer.
- Cook for about 1 minute until the edges begin to lift and the bottom is lightly golden.
- Flip the crepe carefully and cook for another 30–60 seconds.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as they are finished.
- Serve warm with your favorite sweet or savory fillings.
Notes
Add lemon or orange zest for a bright citrus flavor.
Mix in 1 tablespoon unsweetened cocoa powder for chocolate crepes.
For savory crepes, omit the sugar and vanilla.
Add a pinch of cinnamon for extra warmth.
Store refrigerated in an airtight container with parchment between crepes for up to 3 days.
Freeze for up to 2 months and thaw overnight before reheating.
Reheat gently in a skillet over low heat or microwave for 15–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 65 mg
