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Crepes

Thin, tender French-style pancakes cooked in a skillet and served dusted with powdered sugar or filled.

crepesbreakfastfrenchblender
Illustration of Crepes
Illustration

Ingredients

  • 1 1/2 cups milk, preferably 2%
  • 1 cup all-purpose flour, scoop and level to measure
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • butter, for pan
  • powdered sugar, for dusting
  • desired fillings, optional

Steps

1Make the batter

  1. Add 1 1/2 cups milk to a blender.
  2. Add 1 cup all-purpose flour.
  3. Add 2 tsp granulated sugar.
  4. Add 1/4 tsp salt.
  5. Add 3 tbsp unsalted butter, melted.
  6. Add 1/2 tsp vanilla extract.
  7. Add 3 large eggs.
  8. Blend on low speed until well combined, about 10 seconds.
  9. Scrape the sides and bottom of the blender if there's any flour sticking.
  10. Blend a few seconds longer.

2Rest the batter

  1. Cover the blender.
  2. Let the batter sit for 1 hour, or overnight if desired.

3Cook the crepes

  1. Heat a 10-inch non-stick skillet over medium heat.
  2. Gently stir the batter with a spoon just to blend separated layers.
  3. Lightly butter the skillet.
  4. Lift the pan and pour a scant 1/4 cup batter into the pan.
  5. Immediately tilt and swirl the pan in a circular motion to evenly coat the entire bottom portion of the pan with batter.
  6. Cook until golden brown on the bottom.
  7. Use an offset spatula to lift an edge of the crepe.
  8. Grab the edge of the crepe with your fingertips.
  9. Flip the crepe to the opposite side.
  10. Cook until golden brown spots appear on the bottom.
  11. Transfer the crepe to a wire rack.
  12. Repeat until all of the batter has been used up, reducing the burner temperature slightly if needed.

4Finish and serve

  1. Dust the crepes with powdered sugar.
  2. Roll or fold the crepes into fourths, or fill with the desired fillings, then fold.