Light And Fluffy Crepes

Thin, delicate, and oh-so-French, crepes are a breakfast or dessert dream come true! With a few simple ingredients, you’ll be whipping up light and fluffy crepes in no time. Perfect for filling with sweet or savory goodness, these delicate wonders will transport you to a charming Parisian café, minus the plane ticket!

Ready Time

2 hrs

Yields

7 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons salt
2 large eggs
1 1/2 cups milk
2 tablespoons butter, melted
1 teaspoon pure vanilla extract

Instructions

In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. In a separate bowl, whisk the eggs and add the milk, melted butter, and vanilla extract.

Whisk until smooth and free of lumps.

Gradually pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. The batter should still be slightly lumpy.

Let the batter rest for at least 30 minutes at room temperature to allow the flour to absorb the liquid.

Heat a small non-stick pan over medium heat. Brush the pan with a small amount of melted butter.

Pour about 1/4 cup of the batter into the pan and tilt the pan to evenly coat the bottom.

Cook the crepe for 1-2 minutes, until the bottom is light brown. Loosen the crepe with a spatula and flip it over.

Cook the other side for another minute, until light brown.

Repeat the process until all the batter is used up, making about 7 crepes in total.

Notes

Don’t overprocess the batter, as it will lead to dense crepes.

You want it to be slightly lumpy, so stop whisking once the wet and dry ingredients are just combined.

Make sure to let the batter rest for at least 30 minutes, as this is crucial for the flour to absorb the liquid and the crepes to turn out light and fluffy.

Use a high-quality non-stick pan to prevent the crepes from sticking and to make them easier to flip.

Don’t overcrowd the pan, cook the crepes one by one, and adjust the heat as needed to prevent burning.

You can store leftover crepes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Simply thaw and reheat before serving.

Keep an eye on the crepes while they’re cooking, as the cooking time may vary depending on your stovetop and pan.