Homemade Crepes
1 hr 15 minMakes 14 crepes
Thin, delicate French-style crepes made from a simple batter, cooked until golden and served warm with sweet or savory fillings.
| prepMelt 3 tablespoons / 43 g unsalted butter in microwave or on stovetop; cool 5 minutes | ||||||
| 43 g unsalted butter, melted & cooled | Blend batter until smooth, 20–30 sec | Chill batter 30–60 min or up to 1 day | Pour 3–4 tbsp batter, tilt to spread thin | Cook 1–2 min until bottom set, flip | Cook other side 30 sec, transfer to plate | Repeat with remaining batter, butter pan between crepes |
| 125 g all-purpose flour, spooned & leveled | ||||||
| 1 tablespoon granulated sugar | ||||||
| 1/8 teaspoon salt | ||||||
| 180 ml whole milk, room temperature | ||||||
| 120 ml water, room temperature | ||||||
| 2 large eggs, room temperature | ||||||
| 1 1/2 teaspoons pure vanilla extract | ||||||
| 3–4 tablespoons / 43–56 g unsalted butter (for the pan) | Heat skillet over medium heat, butter pan | |||||
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