Description
These delicate, paper-thin French-style crepes are made using a simple blender method for a perfectly smooth, lump-free batter. Whether you are craving a sweet breakfast filled with fruit or a savory meal, this reliable recipe ensures tender, golden crepes that are easy to flip. By chilling the batter, you achieve the ideal texture for a sophisticated yet effortless brunch at home.
Ingredients
1 cup (125g) all-purpose flour
7–8 Tablespoons unsalted butter, divided
1 Tablespoon granulated sugar
1/8 teaspoon fine sea salt
3/4 cup (180ml) whole milk, room temperature
1/2 cup (120ml) water, room temperature
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract (omit for savory)
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 30 seconds until the mixture is silky and consistent.
Transfer the batter to a container, cover tightly, and refrigerate for 30 to 60 minutes.
Heat an 8-inch skillet over medium heat and grease lightly with a small amount of reserved butter.
Pour 3 tablespoons of batter into the center of the pan and tilt it immediately to coat the entire bottom.
Cook for 1-2 minutes until edges lift, then flip and cook for another 30 seconds until golden.
Notes
Chilling the batter is crucial for the best texture; it allows the flour to hydrate and the gluten to relax. For savory crepes, simply omit the vanilla extract and sugar. Leftover crepes can be stored in the refrigerator with parchment paper between layers and reheated gently in a pan.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 45mg