Crepes - Another Recipe
Comments
Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Freeze each between small sheets of parchment paper so they don’t stick.
Thaw at room temperature before filling/enjoying.
Ingredients
3 Tablespoons unsalted butter, plus 3-4 more Tablespoons for the pan
1 cup all-purpose flour (spoon & leveled)
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup whole milk, at room temperature*
1/2 cup room temperature water
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Directions
- Melt 3 Tablespoons of butter in the microwave or on the stove.
- Cool for about 5 minutes before using in the next step.
- The remaining butter is for the skillet.
- Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.
- If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand.
- Blend on medium-high speed for 20-30 seconds until everything is combined.
- The mixture will be silky smooth and the consistency of cream.
- Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
- Stir the chilled batter.
Cook the crepes:
- Use the remaining butter for greasing the pan between each crepe.
- Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter.
- If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin.
- Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into one side of the pan.
- Tilt/twirl the pan so the batter stretches as far as it will go.
- Cook for 1-2 minutes, then flip as soon as the bottom is set.
- Don’t wait too long to flip crepes.
- Cook the other side for 30 seconds until set.
- Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
Fill the crepes.
- Place a few tablespoons of your filling ingredient(s) in the center of the crepe, and top with your favorite toppings.
- Sweet or savory, you almost can't go wrong.
Serves