Description
A simple and versatile crepe recipe that comes together quickly, perfect for both sweet and savory fillings.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons butter, melted
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, salt, and optional sugar and vanilla until smooth.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until edges lift easily, then flip and cook for another 30 seconds.
- Repeat with remaining batter, stacking crepes on a plate.
- Serve warm with your choice of sweet or savory fillings.
Notes
- Batter can be made ahead and refrigerated for up to 24 hours.
- For savory crepes, omit sugar and vanilla extract.
- Keep crepes warm by covering with foil or placing in a low oven.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: French