Crepes
Thin, golden crepes with soft, lacy edges that come together from a handful of pantry basics. Blend the batter, let it rest, and swirl it thin for a stack that works with any sweet or savory filling you like.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar skip it for savory crepes
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Add flour, eggs, milk, butter, sugar, salt, and vanilla to a blender.
- Blend until smooth, about fifteen seconds.
- Let the batter rest for at least thirty minutes.
- Heat a nonstick skillet over medium heat.
- Add a small pat of butter and swirl it around.
- Pour about 1/4 cup batter into the center.
- Tilt the pan quickly so the batter spreads thin.
- Cook until the edges lift, roughly one minute.
- Flip and cook the other side for thirty seconds.
- Slide it onto a plate and repeat.