Description
These vanilla crepes are a classic French breakfast favorite, featuring a delicate, thin, and tender texture infused with a hint of vanilla. Perfect for sweet or savory fillings, they make a versatile base for a variety of delicious toppings.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and salt to evenly combine the dry components and ensure a lump-free batter.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the milk, melted butter, and vanilla extract. Whisk until smooth and homogeneous.
- Incorporate Mixtures: Gradually pour the wet ingredients into the dry ingredients while whisking continuously to prevent lumps and create a smooth batter.
- Rest the Batter: Let the batter rest at room temperature for 15 to 30 minutes to allow the flour to hydrate and any bubbles to dissipate, resulting in tender crepes.
- Heat the Pan: Preheat a nonstick skillet or crepe pan on medium heat and lightly coat it with melted butter to prevent sticking.
- Cook the Crepes: Pour about 1/4 cup of batter into the pan and swirl it to spread evenly across the surface. Cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden.
- Flip and Finish Cooking: Carefully flip the crepe using a spatula and cook for an additional 30 to 60 seconds until lightly golden and cooked through.
- Repeat: Remove the crepe and repeat the process with the remaining batter, adding more butter to the pan as needed.
- Serve: Serve the crepes warm with your favorite toppings such as fresh fruit, Nutella, jam, or powdered sugar.
Notes
- These crepes pair wonderfully with fresh fruit, Nutella, jam, or a simple dusting of powdered sugar for sweetness.
- The batter can be prepared ahead of time and stored in the refrigerator for up to 2 days. Stir gently before using.
- For thinner crepes, you can add a little more milk to the batter to achieve desired consistency.
- Use a nonstick pan or crepe pan for best results and easy flipping.
- Leftover crepes can be wrapped in plastic wrap and refrigerated for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
