Description
Experience the joy of making light and airy crepes, perfect for sweet and savory fillings.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Combine the flour and eggs in a mixing bowl and whisk until you achieve a thick paste.
- Gradually add the milk while continuously whisking to ensure a lump-free batter.
- Stir in the melted butter, sugar, vanilla extract, and a pinch of salt until smooth.
- Preheat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until edges lift and the bottom is lightly golden.
- Flip the crepe with a spatula and cook another minute until golden and cooked through.
- Repeat with the remaining batter, stacking finished crepes on a plate.
Notes
For best results, let the batter rest for at least 30 minutes. Store cooked crepes in the fridge for up to three days.
Nutrition
- Serving Size: 1 crepe
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg