A simple recipe for classic crêpes. Makes a big batch.
Course Breakfast & Brunch
Cuisine French
Keyword Vegetarian
Essential Ingredient Eggs
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 20crêpes
Calories 99kcal
Ingredients
6medium eggs
1 1/4cupswhole milk
1 1/4cupswater
1teaspoonvanillaartificial is fine
2Tablespoonssugar
1/2teaspoonsalt
2cupsall-purpose flour
1/4cupmelted butterunsalted, plus more for cooking
Instructions
Crack the eggs into a bowl and check for shells. (I always teach the kids this important step). Pour the into a blender.
To the blender, add the milk, water, vanilla, sugar and salt. Blend until frothy. Dump in the flour and blend again until a smooth batter forms. You may need to stop and scrap down the sides once or twice.
Pour in the melted butter and give the crêpe batter one last thorough blend. Transfer the batter to a large bowl or container with a lid. I use a juice jug with a lid. Chill the crepe batter for at least 30 minutes or up to overnight.
Melt at least 1/2 cup of unsalted butter for frying the crepes. You can also use canola oil, but I love the flavour that the butter imparts. Preheat one or two skillets at least 10 minutes before you begin to fry. Any pan size between 8 and 12 inches is fine.
Brush your 8/9-inch cast iron skillet or non-stick pan lightly with melted butter. Add 1/4 cup of batter (or one medium soup ladle-full) to the pan and immediately tip and rotate the pan so the batter swirls to coat the bottom. Don't worry if it is not a perfect circle.
Cook over medium heat until the underside of the crêpe is light golden, about 1-2 minutes, depending on the pan. Use a spatula to carefully loosen the crêpe around all the edges, then flip. Cook for about another 30 seconds, then remove from heat.
If you are serving your crepes right away, keep them warm in a clean tea towel in a low oven. If you are frying them in advance, cool them completely on a wire rack. Once cold, fold into quarters and stack loosely in an airtight container. Refrigerate until needed.
Crêpes can hold for 2 days in the fridge. Or they may be frozen for up to 3 months. To reheat, warm for a few seconds in a pan or the microwave.
Notes
Crêpes will not stick to a skillet that is properly pre-heated and buttered. Always preheat your skillets or pans and brush them with melter butter or oil before each and ever crêpe.