Classic Crepes

Name: Classic Crepes
Total time: 45 min
Yield: 4 servings
Cuisine: Desserts
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/4 cups whole milk; 3 tablespoons unsalted butter, melted, plus more for the pan; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Paper-thin, delicately golden French crepes ready to fold around fresh fruit, Nutella, or a simple dusting of sugar and lemon.

45 minutes

Serves 4

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a blender, combine the flour, eggs, milk, melted butter, sugar, vanilla, and salt and blend for 20 seconds until completely smooth. Scrape down the sides and blend briefly again to eliminate any lumps.

2
Cover and rest the batter in the refrigerator for at least 30 minutes; this relaxes the gluten and yields more tender crepes. The batter should have the consistency of thin cream.
3
Heat an 8- or 10-inch nonstick skillet over medium heat and brush lightly with butter. Lift the pan off the heat, pour in about 1/4 cup batter, and immediately swirl to coat the bottom in a thin, even layer.
4
Cook for 60 to 90 seconds until the edges lift and turn lacy-golden and the surface looks dry. Slide a spatula underneath, flip, and cook the second side for 30 seconds.
5
Transfer to a plate and repeat with the remaining batter, stacking the finished crepes and re-buttering the pan only as needed.
6
Fill or top as desired, fold into triangles or roll up, and dust with powdered sugar to serve warm.

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