Crepe Recipe

Indulge in these thin, delicate French crepes that can be enjoyed with sweet or savory fillings. This recipe yields about 12 crepes and is perfect for breakfast, brunch, or dessert.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar (for sweet crepes, optional)
• 1/4 teaspoon salt
• 1 and 1/2 cups milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (for sweet crepes, optional)
• Butter or oil for cooking

Instructions:

1. Prepare the Batter:
   • In a large bowl, whisk together the flour, sugar (if using), and salt until well combined.
   • In another bowl or measuring cup, whisk together the milk, eggs, melted butter, and vanilla extract (if using) until smooth.
2. Combine Wet and Dry Ingredients:
   • Gradually pour the wet ingredients into the bowl with the dry ingredients, whisking continuously until the batter is smooth and free of lumps. The consistency should be similar to heavy cream.
3. Rest the Batter:
   • Let the batter rest at room temperature for at least 15-30 minutes. This resting period allows the flour to fully hydrate and results in a smoother batter.
4. Heat the Pan:
   • Heat a non-stick skillet or crepe pan over medium heat. You can lightly grease the pan with butter or oil using a paper towel if needed.
5. Cook the Crepes:
   • Pour about 1/4 cup of batter into the center of the hot pan, immediately swirling the pan in a circular motion to spread the batter thinly and evenly.
6. Cook Until Set:
   • Cook the crepe for about 1-2 minutes, or until the edges start to lift slightly and the bottom is lightly golden brown.
7. Flip the Crepe:
   • Use a spatula to carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side, or until lightly golden brown.
8. Repeat:
   • Transfer the cooked crepe to a plate and cover loosely with foil to keep warm.
   • Repeat with the remaining batter, stacking the crepes on top of each other as you cook.
9. Serve:
   • Serve the crepes warm with your choice of fillings such as Nutella, fresh fruit, whipped cream, savory fillings like cheese and ham, or simply with a sprinkle of powdered sugar.

Tips for Perfect Crepes:

• Consistency: The batter should be thin enough to spread easily in the pan but not too runny.
• Pan Temperature: Adjust the heat as needed to ensure even cooking and prevent burning.
• Storage: Crepes can be stored in the refrigerator for a few days or frozen with layers of parchment paper in between for longer storage.

Enjoy these versatile and delicious French crepes for a delightful meal or snack!