Classic French Crepes
Classic French Crepes
Ingredients
For the Crepe Batter
- 2 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For Cooking
- 2 tablespoons butter, melted, as needed for greasing pan
Optional Sweet Toppings
- 1 cup whipped cream
- 1 cup fresh berries, (such as blackberries and blueberries)
- 2 tablespoons caramel sauce, or dulce de leche, for drizzling
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Combine the crepe batter ingredients: Pour the milk into a blender. Crack the two eggs into the blender. Add the vanilla extract and all-purpose flour. Secure the lid on the blender.
⏱️ 2 min
- 2
Blend the batter until smooth: Blend the ingredients until the batter is completely smooth and free of lumps. Scrape down the sides of the blender if necessary.
⏱️ 1 min
- 3
Refrigerate the batter: Transfer the batter to a covered container and refrigerate for at least 1 hour, or preferably overnight. This resting period is essential for smoother, better-textured crepes.
⏱️ 60 min
- 4
Prepare the pan: Gradually heat a non-stick pan (preferably 8-10 inches in diameter) over medium-low heat. Avoid rapid heating. Lightly butter the pan, ensuring even coverage, which helps with flipping the crepes.
⏱️ 2 min
- 5
Cook the first side of the crepe: Pour approximately 1/4 cup of the refrigerated crepe batter into the hot, buttered pan. Immediately swirl the pan to distribute the batter evenly across the bottom, creating a thin, uniform layer. Cook until the crepe's surface has golden brown spots and the edges begin to brown.
⏱️ 1 min
- 6
Flip and cook the second side: Using a thin spatula, carefully flip the crepe to cook the other side until lightly browned, about 30-60 seconds. Remove the cooked crepe from the pan and place it on a plate. Repeat steps 4-6 with the remaining batter, re-buttering the pan lightly between each crepe as needed.
⏱️ 15 min
- 7
Serve sweet crepes (optional): For a sweet serving, spread whipped cream on a cooked crepe. Fold the crepe into a triangle. Place the folded crepes on a serving plate. Top with fresh berries (such as blackberries and blueberries), drizzle with caramel sauce or dulce de leche, and sift powdered sugar over the top.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic French Crepes
For the Crepe Batter
- 2 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For Cooking
- 2 tablespoons butter, melted, as needed for greasing pan
Optional Sweet Toppings
- 1 cup whipped cream
- 1 cup fresh berries, (such as blackberries and blueberries)
- 2 tablespoons caramel sauce, or dulce de leche, for drizzling
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Combine the crepe batter ingredients: Pour the milk into a blender. Crack the two eggs into the blender. Add the vanilla extract and all-purpose flour. Secure the lid on the blender.
⏱️ 2 min - 2
Blend the batter until smooth: Blend the ingredients until the batter is completely smooth and free of lumps. Scrape down the sides of the blender if necessary.
⏱️ 1 min - 3
Refrigerate the batter: Transfer the batter to a covered container and refrigerate for at least 1 hour, or preferably overnight. This resting period is essential for smoother, better-textured crepes.
⏱️ 60 min - 4
Prepare the pan: Gradually heat a non-stick pan (preferably 8-10 inches in diameter) over medium-low heat. Avoid rapid heating. Lightly butter the pan, ensuring even coverage, which helps with flipping the crepes.
⏱️ 2 min - 5
Cook the first side of the crepe: Pour approximately 1/4 cup of the refrigerated crepe batter into the hot, buttered pan. Immediately swirl the pan to distribute the batter evenly across the bottom, creating a thin, uniform layer. Cook until the crepe's surface has golden brown spots and the edges begin to brown.
⏱️ 1 min - 6
Flip and cook the second side: Using a thin spatula, carefully flip the crepe to cook the other side until lightly browned, about 30-60 seconds. Remove the cooked crepe from the pan and place it on a plate. Repeat steps 4-6 with the remaining batter, re-buttering the pan lightly between each crepe as needed.
⏱️ 15 min - 7
Serve sweet crepes (optional): For a sweet serving, spread whipped cream on a cooked crepe. Fold the crepe into a triangle. Place the folded crepes on a serving plate. Top with fresh berries (such as blackberries and blueberries), drizzle with caramel sauce or dulce de leche, and sift powdered sugar over the top.
⏱️ 2 min