Crepes
It's easy to make perfect French Crepes every time with a few simple tips & tricks!
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon granulated sugar
- 2 cups 2% milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- nonstick cooking spray
Instructions
- Add the flour, sugar, milk, eggs, vanilla extract and melted butter to a blender.
- Pulse for 10 seconds, or until all of the ingredients are combined and no lumps remain.
- Place the crepe batter in the refrigerator for one hour.
- Heat a 10 inch nonstick skillet or crepe pan over medium high heat.
- Spray the skillet with nonstick cooking spray.
- When the skillet is hot, pour ¼ cup of batter into the middle of the skillet.
- Immediately lift the skillet by the handle and turn the skillet in a circular motion to thinly spread the batter evenly in the skillet.
- After 1-2 minutes, place a spatula under the edges of the crepe to loosen it up, then flip.
- Cook for an additional 30-60 seconds.
- Remove from the skillet and stack the crepes on a plate.
- Repeat steps 5-10 above until all of the crepe batter is gone.
Notes
- Spray the pan! Be sure to spray the pan with cooking spray after every crepe.
- Keep them warm! While cooking the crepes, one by one, stack the cooked crepes on a plate and cover with a clean towel to keep them warm while you make the rest of the crepes.
- Refrigerating the batter: The batter will stay good in the refrigerator for up to 3 days, so feel free to make ahead.
- Freezing leftovers: Leftover crepes can be frozen for up to 2 months. Stack the leftover crepes, placing a sheet of parchment paper between each one, so they don’t stick together. Then transfer the stack to a freezer-safe bag. To defrost, place the bag in the refrigerator for 24 hours.
- Reheating crepes: place each crepe, one by one, in a dry skillet on the stove over medium heat for 60 seconds per side.
Nutrition Facts
Calories 81kcal (4%)Carbohydrates 11g (4%)Protein 3g (6%)Fat 3g (5%)Saturated Fat 1g (5%)Cholesterol 27mg (9%)Sodium 22mg (1%)Potassium 61mg (2%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 104mg (2%)Vitamin C 1mg (1%)Calcium 40mg (4%)Iron 1mg (6%)
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