Perfect Crepes
Effortlessly simple to make with a delicate texture, these versatile crepes can be customized with sweet or savory fillings for any occasion.
Ingredients
For the Crepe Base
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 2 large eggs
- 1 cup milk Can be substituted with almond milk or oat milk for a dairy-free version.
- 2 tablespoons melted butter Use coconut oil or a dairy-free alternative.
- 1/4 teaspoon salt
- 1 tablespoon sugar Optional, for sweet crepes.
Instructions
Preparation
- In a blender, combine the flour, eggs, milk, melted butter, salt, and sugar (if using). Blend until smooth.
- Let the batter rest for about 30 minutes to allow the flour to hydrate.
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil.
Cooking
- Pour about 1/4 cup of batter into the skillet, tilting to spread evenly.
- Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe and cook for an additional minute until lightly golden.
- Repeat the process with the remaining batter, stacking cooked crepes on a plate.
Serving
- Serve with your choice of toppings such as fruits, whipped cream, or syrups.
Notes
Make the batter a day in advance and store it in the refrigerator. Cooked crepes can be stored in an airtight container for up to 3 days. They can also be frozen for up to 2 months, layered with parchment paper.