Crepes

  

Crepes are a must-have recipe! They're precisely thin, tender, buttery, delicate, and golden-brown speckled excellence.

 

These variables simple crepes are just as good as the ones you'll find at your local creperie! And the topping or filling options are limitless!

 

1 1/2 cups milk

1 cup all-purpose flour

2 tsp granulated sugar

1/4 tsp salt

3 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

3 large eggs

Butter for pan

Powdered sugar, for dusting

Desired fillings

 

Combine the milk, flour, sugar, salt, butter, vanilla, and eggs in a blender, and blend on low for 10 seconds, or until well combined.

If there is any flour sticking to the sides or bottom of the blender, scrape it down and blend for a few seconds longer.

1 hour covered and chilled (or overnight if desired).

 

Melt butter in a 10-inch nonstick skillet over medium heat.

Stir the batter gently with a spoon to blend the separated layers.

Lightly butter a skillet, then lift it and pour a scant 1/4 cup batter into it, tilting and swirling it in a circular motion to coat the entire bottom portion of the pan with batter. Bake until the bottom is golden brown, then use an offset spatula to lift an edge of the crepe, grab the edge with your fingertips, and flip the crepe to the opposite side. Cook until golden brown spots form on the bottom.

Place on a wire rack. Repeat until all of the batters are gone. (if needed reduce burner temperature slightly).

Roll or fold crepes into fourths after dusting with powdered sugar, or fill with desired fillings and fold.