Ultimate Crepes
These heavenly crepes are delightfully thin and boast a feathery crisp edge. You can fold them or roll them, and they can be served both sweet and savory; the possibilities are endless. And thanks to the blender, they’re effortless and flawless every time.
Servings 14 crepes
Calories 113kcal
Ingredients
- 2 cups milk preferably whole milk or 2%
- 1 1/2 cups all-purpose flour
- 4 large eggs room temperature
- 3 tablespoons butter melted and cooled slightly
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt or 1/4 teaspoon if using salted butter
- Fillings and toppings of choice I used mascarpone, strawberries, and mini semisweet chocolate chips
Instructions
- In a blender, combine the milk, flour, eggs, melted butter, granulated sugar, vanilla extract, and salt. Puree for 15 to 20 seconds, or until the batter is smooth. If you don’t have a blender, whisk until smooth.
- Refrigerate the batter for at least 30 minutes, and up to 48 hours.
- Place a 10.5-inch nonstick skillet over medium-low heat to preheat (the base of pan should be about 8 to 8.5 inches; adjust the batter accordingly if your pan is bigger or smaller).
- Pour about 1/4 cup of the batter into the pan and immediately tilt the pan from side to side to coat the bottom of the pan with an even, flat circle.
Nutrition
Calories: 113kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 134mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 199IU | Calcium: 53mg | Iron: 1mg