Don’t be intimidated by the idea of making crêpes—they’re every bit as easy as pancakes once you get the rhythm. With just a few simple ingredients and a swirl of the pan, you can create delicate, paper-thin crêpes ready to fill with anything from berries and cream to savory mushrooms and cheese. Once you’ve mastered this classic recipe, you’ll find endless ways to enjoy them, whether for breakfast, brunch, or dessert.
INGREDIENTS:
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons granulated white sugar*
2 large eggs (room temperature)
1 1/4 cup milk (room temperature)
1 teaspoon pure vanilla extract*
2 tablespoons melted butter, cooled to room temperature
*For savory crêpes, omit the sugar and vanilla. You can also add chopped herbs such as parsley, thyme, or chives.
METHOD:
In a blender or food processor, combine the flour, salt, sugar, eggs, milk, vanilla, and melted butter. Blend for 15–30 seconds until the batter is smooth and lump-free.
Strain the batter through a fine-mesh sieve into a bowl. It should have the consistency of light cream. Cover and let rest for 30 minutes at room temperature or refrigerate for up to 2 days. If the batter thickens after chilling, whisk in a tablespoon or two of milk or water before using.
Heat a 9-inch nonstick skillet or crêpe pan over medium heat until a few drops of water sizzle on contact. Lightly brush the pan with butter. Lift the pan off the heat, pour about 3–4 tablespoons of batter into the center, and quickly tilt and swirl the pan to spread the batter into a thin, even layer.
Cook for 1–2 minutes, until the edges begin to curl and the underside is golden with lacy brown spots. Flip with a thin spatula and cook for 15–30 seconds more on the second side. Transfer to a plate or wire rack and continue with the remaining batter, stacking crêpes between sheets of parchment paper.
SERVING SUGGESTIONS:
- Fill with jam, lemon curd, whipped cream, or fresh fruit; drizzle with honey or melted chocolate.
- Try fillings such as sautéed spinach and mushrooms, smoked salmon with dill cream, or ham and Gruyère.
- Leftover crêpes can be refrigerated for up to 3 days or frozen for 1 month; reheat gently in a skillet or microwave.
VIDEO: Watch a video about how to make crêpes!
