Name: Crepes
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 14 servings
Cuisine: Other
Ingredients: 2 eggs; 1 cup flour; 0.75 cup milk; 0.5 cup water; 0.5 tsp vanilla; 2 tablespoons butter; additional butter

From the Cook

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Crepes

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Ingredients

Warning0 allergens identified

Instructions

Place all the ingredients in a blender and puree.

Refrigerate for 1 hour or overnight (this helps the bubbles to settle and the crepes not to tear).

Grease a sauté pan or crepe pan with butter. Pour in 2 tablespoons of batter and lift and swirl to cover the pan.

Cook for 1 minute, flip and continue to cook another 30 seconds or until just starting to become golden.

Remove to a plate and continue to make remaining crepes. Add butter to the pan between each crepe.

Spread with apple butter, almond butter, mashed bananas, fruit preserves or any other favorite filling. Fold in half or roll into a cigar shape.

Serve.

Video Tutorial

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Tips & Tricks (5)

Rest Your Batter 😴
Let your crepe batter rest for at least 30 minutes at room temperature before cooking; this allows the flour to fully hydrate and produces thinner, more delicate crepes with better texture.
Master the Pan Temperature 🌡️
Use medium-high heat and test with a small amount of batter first—the pan should sizzle immediately upon contact; this ensures thin, evenly-cooked crepes without burning.
Tilt and Swirl Technique 🌀
Pour batter into the center and immediately tilt the pan in circular motions to spread it thinly and evenly; this creates uniform, paper-thin crepes rather than thick, uneven ones.
Butter Your Pan Wisely 🧈
Use clarified butter or a combination of butter and oil to prevent sticking and browning; apply sparingly with a paper towel after the first crepe to maintain the delicate golden color without burning.
Add a Touch of Salt 🧂
Include a pinch of salt in your batter to enhance the vanilla flavor and balance sweetness, making your crepes taste more sophisticated and complex without tasting salty.