Crêpes
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(7)
Ingredients
8 to 10 crepes
- 2 tablespoons melted butter (plus extra to grease the pan)
- 1 1/4 cups plain milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 fine teaspoon salt
- 2 large eggs
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Preparation
Chef’s notes
Rest the batter. Don’t skip this step! Resting the batter for at least 30 minutes allows the flour to properly hydrate, which will result in smoother crepes.
Keep the pan greased. In order to give the crepes a lovely golden exterior and prevent them from sticking to the pan, it’s essential to re-grease the pan before you add each round of batter.
Use the proper amount of batter. We ideally want the crepes to be as thin as possible, so try to avoid overfilling the pan with batter. I find that 1/4 cup of batter seems to be a good amount.
Swirl the pan. This traditional method is the best way to spread out the batter quickly! Just tilt and swirl the batter around as soon as it hits the pan so that it spreads out into a thin round circle.
Adjust the heat if needed. Keep an eye on the pan while cooking multiple crepes to be sure that it does not accidentally become too hot. You may need to lower the heat at some point.
Don’t worry about perfection. It can take a bit of practice to get the timing down with making crepes, so don’t worry if your first few turn out a bit wonky. You’ll quickly get the hang of it! :
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