2tablespoonsgranulated sugar(omit for savory crepes)
1teaspoonvanilla extract(omit for savory crepes)
2tablespoonsbutter, melted, plus more for coating the pan
Nutella, caramel, or melted chocolate
In a blender, combine all the ingredients and blend for 10 seconds. Refrigerate the batter for at least 1 hour or up to 48 hours.
Set a 9-inch nonstick skillet over medium heat. Add enough butter to grease the entire pan. Add a 1/4-cup of batter to the center of the pan and immediately but gently tilt and swirl the pan to spread the batter out evenly. Cook until the crepe begins to bubble and is lightly browned and the batter is set, about 45 seconds to 1 minute.
Use a small spatula to lift the crepe up and off the pan then quickly flip the crepe over. Don’t worry if you don’t flip perfectly, you’re just going to roll the crepes up anyway. You just want to be sure you don't create any large holes in the crepes. Use your fingers quickly and carefully, if necessary, to get a sturdy grip on the crepe before flipping. Cook until the other side is lightly browned and set, about another 10 seconds.
Lay the cooked crepes flat on a plate. Continue the process, greasing the pan with more butter as you cook each crepe, until the batter is gone. Fill with desired fillings and serve, or store plain crepes in an airtight container in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw frozen crepes before gently peeling apart, reheating, filling, and serving.
You can add ground pepper, spices, herbs, and other flavorings to batter for fun savory crepes.If you have a different sized skillet, see my tips for how much batter to use for each crepe (plus more tips) in the Sprinkle of Science box, above the recipe.
Homemade Crepes https://handletheheat.com/make-crepes/ April 11, 2022