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
Step 1
Blend. Add all ingredients to a blender and pulse for 5 seconds. Use a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined. The batter consistency should be similar to heavy cream. If it’s too thick, stir in an extra tablespoon or two of milk. If it’s too thin, add a bit more flour.
Step 2
Chill. Cover and refrigerate for 30 minutes, or up to 36 hours.
Step 3
Cook. Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over medium heat. Pour 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle. Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown. Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side. Cook for another 45-60 seconds, then transfer the crepe to a separate plate and set aside. Repeat with the remaining batter, adding extra butter to the pan occasionally when needed so that the crepes do not stick.
Step 4
Serve. Serve crepes immediately while they’re nice and warm, filled and/or topped with your favorite ingredients.
Step 5
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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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