Easy Crepes Recipe

This easy crepes recipe is perfect for breakfast on the weekends. Since the batter needs to rest for at least one hour, it’s also great to make ahead for brunch the next day.

📝 Ingredients

• 1 cup milk
• 1/2 cup water
• 1 cup all-purpose flour, spooned & leveled
• 2 Tbsp. unsalted butter, melted
• 2 large eggs
• 1/4 tsp. kosher salt
• 2 Tbsp. sugar
• 1 1/2 tsp. vanilla extract

👨‍🍳 Instructions

1. 1To a blender add, milk, water, flour, butter, eggs, and salt. For sweet crepes, add sugar and vanilla. Blend until well combined, scraping the sides as needed.
2. 2Cover the batter and chill for 1- 24 hours. Once rested, whisk the batter if it looks separated. Also, check the consistency of the batter, it should be slightly thinner than heavy cream. If it’s too thick, whisk in milk, a tablespoon at a time, until it’s thinned to the right consistency.
3. 3Heat a 10-inch nonstick skillet over medium heat. Spray with nonstick spray. Measure 1/4 cup of batter and pour it in the middle of the skillet. Twirl the skillet to coat.
4. 4Cook crepes until edges begin to brown, about 1 minute. Loosen crepe around the edge with a thin rubber spatula. Gently pick up the crepe with your fingers while sliding the spatula underneath it, in one brisk motion, flip it. Cook 20-30 seconds more.
5. 5Transfer to a plate. Recoat the pan with nonstick spray as needed. Makes 10-12 crepes.