Description
Master the art of delicate, lace-like crepes with this foolproof recipe. By utilizing a blender for the batter and a brief resting period, you achieve perfectly smooth, tender crepes every time. These versatile, thin pancakes serve as a sophisticated foundation for both sweet and savory fillings, making them an ideal choice for elegant breakfasts or weekend brunches. Simple, pantry-friendly ingredients come together to create a light and satisfying meal that is sure to impress the whole family.
Ingredients
43g Unsalted butter (melted)
43–56g Unsalted butter (for greasing the pan)
1 cup (125g) All-purpose flour
1 Tablespoon Granulated sugar
1/8 teaspoon Salt
3/4 cup (180g) Whole milk (room temperature)
1/2 cup (120g) Water (room temperature)
2 Large eggs (room temperature)
1.5 teaspoons Pure vanilla extract
Instructions
Melt 3 tablespoons of butter and allow it to cool for five minutes.
Combine the melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender.
Blend on medium-high speed for 20 to 30 seconds until the batter is silky smooth.
Pour the batter into a bowl or keep it in the blender and chill for 30 to 60 minutes.
Heat an 8-inch skillet over medium heat and grease it generously with butter.
Pour 3 tablespoons of batter into the center of the hot pan.
Immediately tilt and twirl the pan so the batter covers the entire surface in a thin layer.
Cook for 1 to 2 minutes until the bottom is set.
Flip carefully using an offset spatula and cook the other side for 30 seconds.
Notes
Ensure ingredients are at room temperature for the best emulsion. The resting time is crucial for gluten relaxation and achieving a tender texture. Use a non-stick skillet for easiest results. Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 2g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg