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Restaurant Quality Crepes

Enjoy versatile crepes that can be customized with sweet or savory fillings, perfect for any meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Main Course
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

Crepe Batter Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups milk Can substitute half with buttermilk for richer flavor.
  • 2 tablespoons melted butter Plus additional for greasing the pan.
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • as needed Cooking spray or additional melted butter For greasing the skillet.

Method
 

Preparation
  1. In a blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla. Blend until smooth.
  2. Let the batter rest for 30 minutes.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
  2. Pour about 1/4 cup of batter into the skillet, tilting the pan to spread it evenly.
  3. Cook for 1-2 minutes until the edges start to lift and the bottom is golden. Flip and cook the other side for another minute.
  4. Repeat with the remaining batter.
Serving
  1. Serve your crepes warm with a variety of toppings. Popular choices include fresh fruits, whipped cream, chocolate sauce, and syrup for sweet crepes; or cheese, eggs, ham, or sautéed vegetables for savory options.

Notes

To store leftover crepes, let them cool completely, then stack with parchment paper in between each crepe. Store in an airtight container in refrigerator for up to 3 days or freeze for up to 2 months. For best results, adjust cooking heat as necessary and use a non-stick skillet.