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Serves

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.

The Cook:  Dave Ferguson Keywords: crepes, crepe, breakfast, brunch
Category: Apps & Snacks
Cookbooks: All
Recipe #1140 was added on October 30, 2021 by deebeeeff and last updated on December 13, 2021.


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