Crêpes
Paper-thin French pancakes made from a batter thinner than American pancake batter, swirled quickly across a hot pan and rested before cooking for the best texture.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/4 cups milk
- 2 tbsp melted butter, plus more for the pan
- 1 tbsp sugar (omit for savory crêpes)
- Pinch of salt
- 1 tsp vanilla extract (for sweet crêpes)
Steps
- Place the eggs in the center of a bowl and gradually whisk in the flour from the edges, drawing it in a little at a time to avoid lumps.
- Once combined, gradually whisk in the milk, then the melted butter, sugar, salt, and vanilla if using, until the batter is smooth and thin.
- Cover and rest the batter in the refrigerator for at least 1 hour, ideally overnight, to let the flour fully hydrate.
- Heat a crêpe pan or nonstick skillet over medium heat and brush lightly with butter.
- Pour in a small ladleful of batter (about 3 tbsp) and immediately tilt and swirl the pan to spread it into a thin, even layer.
- Cook for about 40 seconds, until the edges lift and the underside is lightly golden, then flip and cook the second side for about 30 seconds.
- Stack the finished crêpes and serve with sweet or savory fillings of choice.