Best Crepe Recipe

Table of Contents

These homemade crepes have a delicious vanilla flavor and are thin and buttery. With just six ingredients and five minutes of preparation time, this simple crepe recipe may be prepared several days ahead of time, refrigerated, and then reheated in the morning. Present them with an assortment of fillings (such as jam or whipped cream). a maple syrup drizzle or a sprinkling of powdered sugar.

Ingredients for crepes recipe

Two cups whole milk,
four eggs,
two tablespoons of melted and gently cooled salted butter,
two teaspoons of vanilla essence,
two cups all-purpose flour,
one tablespoon of granulated sugar,
and one-half teaspoon of sea salt
Three tablespoons of salted butter for cooking

Guidelines for crepes recipe

Prepare the batter for the crepes.

Fill the blender container with the ingredients in the indicated order.
Blend at a low speed at first, then a high speed.
Mix on high speed for 30 to 50 seconds, or until smooth.
After transferring the batter to a covered glass bowl, refrigerate it for a minimum of one hour. You can refrigerate it for up to five days and even overnight.

Prepare the crepes.

A nonstick skillet or crepe pan should be heated to medium heat.
Pour one tablespoon of melted butter into the pan and stir.
To uniformly distribute the batter in a circle on the pan’s surface, pour ¼ cup of the batter in the center and swirl.
Cook on the first side for 2 to 3 minutes, or until the edges are firm, the batter begins to bubble, and some of it is faintly golden brown. After flipping, cook for a further two to three minutes, or until certain areas have turned a light golden brown (see images).
After the crepe is cooked, transfer it to a big platter and cover it with a thin tea towel.
Proceed with another ¼ cup of batter.
Add another tablespoon of butter to the pan and swirl it around after every two crepes. When all of the batter has been used, cook two more, add another tsp of butter, etc. There are 15–16 crepes in this recipe.