Description
Tender, thin, and lightly sweet basic crêpes made with simple ingredients. Perfect for sweet or savory fillings and ideal for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 large eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 cup (120 g) all-purpose flour
- 4 tsp granulated sugar
- 1/2 tsp kosher salt
- 3 Tbsp unsalted butter, melted and cooled
- 1/2 tsp cold unsalted butter (for the pan)
- Fresh berries and confectioners’ sugar, for serving (optional)
Instructions
- In a blender, blend the eggs, milk, flour, sugar, salt, and melted butter until smooth, about 1 minute. Cover and refrigerate the batter for at least 1 hour or up to 2 days.
- Preheat a 9-inch nonstick skillet over medium heat. Melt 1/2 teaspoon cold butter in the pan.
- Reduce heat to medium-low. Whisk the batter briefly, then pour 1/4 cup into the center of the skillet, swirling to coat the bottom.
- Cook until the top is set and the bottom is golden, about 45 seconds. Flip and cook for another 45 seconds.
- Fold the crepe into quarters and transfer to a plate. Repeat with remaining batter to make 8 crêpes.
- Serve warm with berries and confectioners’ sugar, if desired.
Notes
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 115
- Fat: 5g
- Carbohydrates: 14g
- Protein: 4g