Crêpes · Classic
Classic French Crêpes
Paper-thin and tender with lacy golden edges, from a quick blender batter. Fill them with butter and sugar, jam, bananas, or ham and cheese.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 1 hr
- Serves
- 4 · about 12 crêpes
- Level
- Medium
Ingredients
- 1 ½ cups whole milk
- 3 large eggs
- 2 tbsp butter, melted, plus more for the pan
- 1 tbsp sugar
- ¼ tsp kosher salt
- 1 tsp vanilla extract, for sweet crêpes (optional)
- 1 cup all-purpose flour
Steps
- Put the milk, eggs, melted butter, sugar, salt and vanilla in a blender, then add the flour on top. Blend until smooth, about 10 seconds, scraping down the sides once.
- Let the batter rest so the bubbles settle and the flour softens. It can wait in the fridge up to a day.
- Heat an 8- or 10-inch nonstick skillet over medium heat and brush it lightly with butter.
- Pour about 3 tablespoons of batter into the center of the pan while lifting and tilting it so the batter runs into a thin, even circle.
- Cook until the edges look dry and lacy and the bottom is golden.
- Loosen the edge with a thin spatula, flip the crêpe and cook the second side until spotted.
- Slide it onto a plate and repeat with the rest of the batter, stacking the crêpes and brushing the pan with butter every few. The first one is usually a test.
Tip: If the batter sets before it covers the pan, lower the heat a little. If the crêpes won't brown, raise it.
Tip: Sweet fillings: butter and sugar with a squeeze of lemon, jam, or sliced bananas with chocolate. Savory: ham, Gruyère and a fried egg.
Storage: Stack with parchment between them, wrap and refrigerate up to 3 days or freeze up to 2 months.
Make ahead: Make the batter the night before and refrigerate it; stir before cooking.
Estimated nutrition per serving: 290 calories · protein 11 g · carbohydrates 32 g · fiber <1 g · sugars 8 g · fat 13 g (saturated 7 g) · sodium 250 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.