Everyone needs a perfect crepe recipe in their recipe box right? Here’s my idea of the perfect crepes! They’re perfectly thin and tender, deliciously buttery and delicate and cooked to golden brown speckled perfection. They’re the perfect base for all your favorite fillings – i.e. nutella and strawberries, bananas and caramel sauce, sweetened cream cheese and berry fruit compote, whipped cream – always whipped cream (or mascarpone if you want to go the ritzy route), yogurt, or go the savory route (omit the sugar and vanilla) and fill with ham and eggs.
This is the ratio I like for crepes, 1 cup flour, 1 1/2 cups milk, and 3 eggs. Some may say it’s 1 too many eggs but they give the crepes a better overall structure/texture and they hold together better and aren’t tearing as much. I’ve tested with both 2 and 3 eggs, go for 3. Also why use water when you can use milk? It gives more flavor as does a hint of vanilla. For crepes my favorite method for mixing the batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the fastest mixing method). Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do). And I’ve never owned a crepe pan so don’t worry about buying a special pan just to make crepes. Just a non-stick pan with a good non-stick coating will do (don’t use a pan where the coating has started to wear off, the crepes may stick). Then serve with plenty of powdered sugar or fillings of your choice. Now pin/bookmark this recipe and make them for dinner tonight because breakfast for dinner is the best!
- 1 1/2 cups (350ml) milk, preferably 2%
- 1 cup (5 oz) all-purpose flour (scoop and level to measure)
- 2 tsp granulated sugar
- 1/4 tsp salt
- 3 Tbsp (1.5 oz) unsalted butter, melted
- 1/2 tsp vanilla extract
- 3 large eggs
- Butter for pan
- Powdered sugar, for dusting
- Desired fillings (optional)
- Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender. Blend on low speed until well combined, about 10 seconds. Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer. Cover and chill 1 hour (or overnight if desired).
- Heat a 10-inch non-stick skillet over medium heat. Gently stir batter with a spoon just to blend separated layers. Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter. Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom. Transfer to a wire rack (if needed reduce burner temp slightly. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly, also you shouldn't need to butter the skillet after the first time if you used a good non-stick skillet. Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold.