Easy French Crepes
This easy French crepe recipe is perfect for feeding a few kiddos or a crowd. The best part is that you only need a few basic ingredients and the batter is best when made the night before! That makes for a simple breakfast the next day!
Equipment
- 1 blender
Ingredients
- 3 tablespoons unsalted melted butter
- 1½ cups all purpose flour
- 2 cups whole milk
- 4 large eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a blender, add all of the ingredients. Blend for 15 to 20 seconds, or until smooth.
- Chill the batter in the refrigerator for 1 hour and up to overnight.
- To cook the crepes, heat an 8-inch skillet on medium-low heat. I use a ceramic, non-stick skillet for my crepes.
- Once the pan is warm, add ½ tablespoon of butter to the pan. Swirl the pan so the butter coats the entire surface.
- Pour ¼ cup of the batter to the center of the pan, swirl to coat the pan, and cook until the outer edges get crispy and begin to lift.
- Flip the crepe and cook for 10 to 20 seconds on the second side.
- Remove the crepe and allow it to cool before filling.
- For the rest of the crepes, use the residual grease from the butter to cook them. Only add more butter if you notice them beginning to stick.