Description
Delightful and thin French vanilla crepes perfect for a breakfast treat or light dessert. These easy-to-make crepes are soft, slightly sweetened with vanilla, and can be topped with fresh fruits, Nutella, or syrup for a versatile meal option.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 and 1/4 cups whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
For Cooking
- Extra butter or oil for greasing the pan
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined to ensure even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then whisk in the whole milk and pure vanilla extract until smooth.
- Make the Batter: Gradually pour the wet mixture into the dry ingredients while continuously whisking to form a smooth batter without lumps. Stir in the melted unsalted butter until fully incorporated.
- Rest the Batter: Let the batter rest at room temperature for at least 15 to 30 minutes, or refrigerate it overnight for better texture and flavor development.
- Preheat Pan: Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Crepes: Pour approximately 1/4 cup of batter into the pan, swirling it around to evenly coat the bottom. Cook for 1 to 2 minutes until the edges begin to lift and the underside is lightly golden brown. Flip carefully and cook the other side for 30 to 60 seconds.
- Serve: Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Serve the crepes warm with toppings such as fresh fruit, powdered sugar, Nutella, whipped cream, or maple syrup as desired.
Notes
- Crepes can be made ahead and stored in the refrigerator for up to 3 days or frozen between parchment sheets for up to 2 months.
- Reheat crepes gently in a pan over low heat or using a microwave to avoid drying them out.
- Use a nonstick pan or well-seasoned crepe pan for easy flipping and removal.
- If the batter thickens after resting, add a splash of milk to thin it before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
