Description
Light and delicate crepes perfect for sweet or savory fillings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
Instructions
- In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), and salt until smooth and thin. Let the batter rest for 15-30 minutes to relax the gluten and prevent tearing during cooking.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil to prevent sticking without overwhelming the batter.
- Pour about 1/4 cup of batter into the center of the pan, swirling immediately in a circular motion to evenly spread it into a thin layer. Cook for 1-2 minutes or until the edges start to lift and the underside turns golden brown.
- Using a thin spatula, gently flip the crepe and cook the other side for 30 seconds to 1 minute until lightly browned.
- Transfer the cooked crepes to a warm plate, stacking loosely with parchment paper in between to prevent sticking. Add your favorite fillings or toppings before serving.
Notes
- Letting the batter rest is essential for a smooth texture.
- Serve with a variety of fillings such as fruit, chocolate, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 70
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg