Crêpes
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Prep Time:
15m
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Cook Time:
15m
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Total Time:
30m
Ingredients
- 1/2 c All-purpose flower
- 1/2 tsp. Sugar
- 3/4 c Whole milk
- 2 Large eggs
- 2 tbsp. Butter, salted
- 1/8 tsp. Vanilla
Instructions
- Combine all ingredients in a blender or bowl with an immersion blender. Puree until mixture is smooth and bubbles form on top, at least 30 seconds.
- Let batter rest for 15 minutes at room temperature (can refrigerate up to one day in an airtight container).
- Heat a 12" nonstick skillet over medium heat. Lightly coat with butter.
- Pour 1/3 cup of the batter and swirl to completely cover the bottom of the skillet. Cook until underside of crepe is starting to brown, 2-3 minutes.
- Loosen the edge of the crepe with a rubber spatula and quickly flip using your fingers (careful, it'll be hot). Cook for 1 more minute.
- Slide the crepe out of the skillet onto a plate or cutting board. Repeat with remaining batter, and coating pan with butter as needed.
- Add filling to crepe down the center 1/3 and fold over each side. If using cheese, return to hot pan and warm on one side until melted.