Crepe Recipe
The best homemade crepes ever. Easy crepe recipe that anyone can make at home. No crepe maker needed, just a nonstick pan and a blender. So simple and delicious!
Servings: 12 pieces
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 4 large eggs
- 4 tablespoons unsalted butter melted
Instructions
- In a blender, combine the flour, sugar, salt, milk, eggs, and butter. If you don't have a blender, mix everything together using a whisk. Purée until the mixture is smooth and bubbles form on top, about 30 seconds.
- Heat a 12-inch (30 cm) nonstick skillet or pan over medium heat. Lightly coat it with butter. Add 1/3 cup of batter and swirl it to completely cover the bottom of the skillet; the crepe should be about 8 inches (20 cm) in diameter.
- Cook until the underside of the crepe is golden brown and the edges are crispy, about 2 to 3 minutes.
- Loosen the edge of the crepe with a rubber spatula and quickly flip it over. Cook for 1 minute. Slide the crepe out of the skillet and repeat with the remaining batter, coating the pan with butter as needed.
- Fold the crepes over and serve immediately with powdered sugar, maple syrup, Nutella, or chocolate sauce. Add berries of your choice, if desired.
Notes
You may make crepes in advance. Stack crepes with wax paper or aluminum foil and refrigerate, up to 3 days.
This recipe is adapted from Martha Stewart.
Nutrition
Serving: 12pieces | Calories: 118kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 82mg | Sugar: 3g