Who doesn’t like crepes, these light and tasty flat pancakes filled with all kinds of yummy ingredients? I like mine sprinkled with sugar but you can also fill them with chocolate sauce, jam and even savory things like cheese or ham.
You will find my recipe below. It is very easy to make and very delicious. I hope you enjoy it as much as I do!
Crepes
1 3/4 cup all-purpose flour
2 cups milk
2 Tablespoons butter, melted
3 eggs, beaten
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoons vanilla extract
- In a large bowl, pour 1 1/4 cup of the milk and gradually whisk in the flour.
- Slowly add the beaten eggs to the flour mixture, whisking constantly.
- Add the melted butter, salt and sugar. Mix well.
- Slowly add the remaining 3/4 cup of milk, whisking constantly.
- Add the vanilla extract. Mix well.
- Let the batter rest for 2 hours at room temperature, covered.
- Cook the crepes on medium to medium high heat using a lightly oiled nonstick frying pan. Pour the batter into the pan using a ladle or 1/4 cup, tilting the pan in a circular motion so that the batter coats the surface evenly. Cook each side about 1 to 2 mins, or until lightly golden. Only flip the crepes once, using a spatula.
Makes 10 to 12 large crepes or 12 to 14 small crepes.
Note: for savory crepes, I would omit the sugar and vanilla extract. Also, if your crepe batter is lumpy, you can use a blender to smooth it out.
Bon appétit!
Having lived in France for 4 years, I’ve had my share of both savory and dessert crepes, served in people’s homes, in restaurants, and from the many crepe stands that line the pedestrian streets in the Latin quarter of Paris, near Notre Dame. And I can tell you, this particular recipe is amazing!
Thank you!