Crepes
Thin, lacy French pancakes with golden edges and a tender chew — equally at home with sweet or savory fillings.
Ingredients
- 1 cupall-purpose flour
- 2 largeeggs
- 1 ½ cupswhole milk
- 2 tbspunsalted butter(melted, plus more for the pan)
- 1 tbspgranulated sugar(omit for savory crepes)
- ¼ tspfine salt
- ½ tspvanilla extract(omit for savory crepes)
Method
- 01
Combine the 1 cup all-purpose flour, 1 tbsp granulated sugar, and ¼ tsp fine salt in a large bowl and whisk briefly to mix.
- 02
Add the 2 large eggs and about half of the 1 ½ cups whole milk. Whisk until a smooth, thick paste forms with no dry flour remaining.
- 03
Pour in the remaining milk, the 2 tbsp melted unsalted butter, and the ½ tsp vanilla extract. Whisk until the batter is thin and completely smooth.
- 04
Cover the bowl and rest the batter at room temperature for at least 30 minutes (or refrigerate up to 24 hours). Resting relaxes the gluten and yields more tender crepes.
- 05
Heat a 9- or 10-inch nonstick or well-seasoned skillet over medium heat. Brush lightly with melted butter and let it shimmer before adding batter.
- 06
Pour about 3 tbsp of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even round.
- 07
Cook until the edges look dry and the underside is pale golden, about 1 to 1.5 minutes. Loosen the edge with a thin spatula and flip.
- 08
Cook the second side for 30 to 45 seconds until lightly spotted. Slide onto a plate. Repeat with remaining batter, stacking crepes as you go — they won't stick.
Adapted from public domain & community sources