Crepes

By zhanghengshuo

4 Person

95 Minutes

306 Calories

These homemade Crepes are made with only 6 ingredients and have the classic eggy flavor you’d expect from these thin and delicious pancakes. They can be served in many different ways! I love a good batch of Buttermilk Pancakes for its fluffy texture, but there’s something about the flavor and eggy texture of crepes that are SO GOOD.

Ingredients

Extra butter for cooking
2 tbsp. Granulated sugar
1 tsp. Vanilla extract
3 tbsp. Melted butter
1 cup All purpose flour
1 1/2 cups Milk
2 Large eggs

Method

01

Combine all ingredients in a blender and blend for 15 seconds, until combined.
02

Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.
03

Heat a nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).
04

Cook the crepe for 45-60 seconds, until browned on the bottom. Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
05

Serve the crepes rolled or folded into triangles, and with any garnishes, you'd like. I usually do a dusting of confectioner's sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.

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Crepes

4.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 4 servings
Calorie 306 Kcal
Prep Time 15 Mins
Cook Time 80 Mins
Total Time 95 Mins

02 Ingredients

Extra butter for cooking

2 tbsp. Granulated sugar

1 tsp. Vanilla extract

3 tbsp. Melted butter

1 cup All purpose flour

1 1/2 cups Milk

2 Large eggs

03 Method

Step 1

Combine all ingredients in a blender and blend for 15 seconds, until combined.

Step 2

Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.

Step 3

Heat a nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).

Step 4

Cook the crepe for 45-60 seconds, until browned on the bottom. Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.

Step 5

Serve the crepes rolled or folded into triangles, and with any garnishes, you'd like. I usually do a dusting of confectioner's sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.

04 Author

zhanghengshuo

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