Here’s a simple and delicious recipe for Homemade Crepes. These thin, delicate pancakes can be filled with sweet or savory ingredients, making them perfect for breakfast, brunch, or dessert!
Ingredients:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk
- 2 tablespoons melted butter (plus more for cooking)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- Pinch of salt
Instructions:
1. Make the Batter:
- In a medium mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk, stirring to combine and smooth out any lumps.
- Add the melted butter, sugar (if making sweet crepes), vanilla extract (if using), and a pinch of salt.
- Whisk the batter until smooth and let it rest for 15-30 minutes. This helps the gluten relax and creates a lighter crepe.
2. Heat the Pan:
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly grease the pan with a small amount of butter or oil.
3. Cook the Crepes:
- Pour about 1/4 cup of batter into the center of the pan, tilting the pan in a circular motion so the batter spreads out evenly into a thin layer.
- Cook for about 1-2 minutes, or until the edges start to lift and the underside is lightly golden.
- Carefully flip the crepe with a spatula and cook for another 30-60 seconds on the other side.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
4. Serve the Crepes:
- Fill the crepes with your favorite fillings. For sweet crepes, try Nutella, whipped cream, fresh fruits, or powdered sugar. For savory crepes, fill them with ham, cheese, scrambled eggs, or sautéed vegetables.
Tips:
- Resting the Batter: Letting the batter rest helps ensure the crepes are tender and easier to work with. If you’re in a rush, you can skip this step, but it’s worth the wait!
- Thin Batter: The batter should be thin and pourable. If it’s too thick, add a bit more milk to thin it out.
- Storing Crepes: Cooked crepes can be stacked between layers of parchment paper and stored in the refrigerator for up to 2 days. Reheat them gently in a skillet before serving.
Enjoy your homemade Crepes—delicate, versatile, and perfect for any occasion!