Crepes Recipe
This Crepes Recipe is SO VERSATILE! Thin, delicate pancakes perfect for sweet or savory fillings, ideal for any meal of the day.
Servings: 4 servings
Ingredients
- 4 eggs fresh
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 cups milk whole milk recommended
- 0.5 teaspoon vanilla extract
- 4 teaspoons butter for greasing the pan and adding richness
- fresh berries for topping (strawberries, blueberries, raspberries)
- whipped cream classic topping
Instructions
- In a mixing bowl, whisk together the 4 eggs and 1 cup powdered sugar until well combined. Gradually add in the 1 cup + 2 tablespoons all-purpose flour, whisking to incorporate. Slowly pour in the 2 cups milk, followed by the 1/2 teaspoon vanilla extract. Mix until the batter is smooth and free of lumps. Let the batter rest for about 30 minutes.
- Place your non-stick skillet or crepe pan over medium heat. Add 1 teaspoon of butter to the pan, allowing it to melt and coat the surface.
- Using a ladle, pour a small amount of batter into the hot pan, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, adding more butter to the pan as needed.
- Once all the crepes are cooked, layer them with fresh berries and a dollop of whipped cream. Optionally, sprinkle a bit of powdered sugar on top for extra sweetness and presentation.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Ladle
Notes
- Let the batter rest for 30 minutes to achieve tender crepes.
- Use a non-stick pan and moderate heat to prevent sticking and burning.
- Store leftover crepes with parchment paper between layers to avoid sticking; refrigerate up to 3 days or freeze up to 2 months.