Ingredients
- All-Purpose Flour: 1 cup (approximately 120g). This is the structural backbone of your crepes.
- Large Eggs: 2. Eggs bind the ingredients together and add richness.
- Milk: 1/2 cup (120ml). Whole milk adds a bit more richness, but 2% or even skim milk will work. For a dairy-free option, unsweetened almond, soy, or oat milk can be substituted.
- Water: 1/2 cup (120ml). Water helps to create a thinner, more delicate crepe compared to using all milk.
- Unsalted Butter: 2 tablespoons (approximately 28g), melted, plus extra for greasing the pan. Butter adds flavor and helps prevent sticking.
- Salt: 1/4 teaspoon. Salt enhances the overall flavor, even in sweet crepes.
- Optional for Sweet Crepes:
- Granulated Sugar: 1 to 2 tablespoons (to taste). Adds a touch of sweetness directly to the batter.
- Vanilla Extract: 1 teaspoon. Complements sweet fillings beautifully.
- Optional for Savory Crepes:
- Fresh Herbs: 1 tablespoon finely chopped (e.g., chives, parsley, or dill).
- Pinch of Black Pepper.
Instructions
- Combine Wet Ingredients: In the jar of your blender, add the eggs, milk, water, and melted butter. If you’re making sweet crepes and using vanilla extract, add it now.
- Add Dry Ingredients: To the wet ingredients in the blender, add the all-purpose flour and salt. If making sweet crepes, add the sugar. If making savory crepes, add your optional herbs and pepper.
- Blend Until Smooth: Secure the lid on the blender. Start blending on a low speed, then increase to medium or high. Blend for about 30 seconds to 1 minute, or until the batter is completely smooth and there are no lumps of flour visible. Scrape down the sides of the blender with a spatula if needed and blend for a few more seconds to ensure everything is incorporated. The batter should have the consistency of heavy cream – thin enough to spread easily but not watery.
- Rest the Batter (Crucial Step!): This is a non-negotiable step for tender crepes. Pour the batter from the blender into a bowl or pitcher, cover it with plastic wrap, and let it rest in the refrigerator for at least 30 minutes. An hour is even better, and you can even make it the night before and store it in the fridge for up to 24 hours. Resting allows the gluten in the flour to relax, resulting in more tender crepes, and it also allows any air bubbles incorporated during blending to settle, preventing too many holes in your crepes.
- Prepare Your Pan: Place a non-stick skillet or a dedicated crepe pan (8 to 10 inches in diameter is ideal) over medium heat. Allow the pan to heat up properly. A good test is to sprinkle a few drops of water on the surface; they should sizzle and evaporate quickly.
- Grease the Pan: Lightly grease the hot pan with a small amount of unsalted butter, a dab of oil on a paper towel, or cooking spray. You only need a very thin coating – too much fat will make the crepes greasy rather than delicate. Wipe out any excess with a paper towel.
- Pour and Swirl: Give the rested batter a gentle stir, as some flour may have settled. For an 8-inch pan, pour about 1/4 cup of batter into the center of the hot pan. Immediately lift the pan off the heat and tilt and swirl it in a circular motion to spread the batter thinly and evenly over the entire bottom surface of the pan. Work quickly, as the crepe will start to cook immediately. If you have holes, you can quickly drizzle a tiny bit more batter to fill them, but don’t worry too much, especially with the first few.
- Cook the First Side: Return the pan to the heat. Cook the crepe for about 1-2 minutes on the first side. You’ll know it’s ready to flip when the edges start to look dry, become slightly golden, and begin to lift away from the pan. The surface of the crepe should look set and no longer wet.
- Flip the Crepe: Gently loosen the edges of the crepe with a thin spatula (a flexible offset spatula works wonderfully). Carefully slide the spatula underneath the crepe and quickly, confidently flip it over.
- Cook the Second Side: Cook the second side for another 30 seconds to 1 minute, just until it’s lightly golden. The second side usually cooks faster and won’t be as uniformly browned as the first.
- Remove and Repeat: Slide the cooked crepe out of the pan onto a plate. You can stack them directly on top of each other; they usually don’t stick much while warm.
- Continue with Remaining Batter: Re-grease the pan lightly as needed (usually every 2-3 crepes). Continue pouring, swirling, cooking, and flipping until all the batter is used up. Adjust the heat as necessary if you find the crepes are cooking too quickly or too slowly.
Nutrition
- Serving Size: One Normal Portion
- Calories: 90-110