Classic Homemade Crepes

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1½ cups milk
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon granulated sugar, optional for sweet crepes
• ¼ teaspoon salt
• ½ teaspoon vanilla extract, optional for sweet crepes
• A little extra butter for greasing the pan

Instructions

1. Mix the liquid ingredients. Crack the eggs into a large mixing bowl and whisk them until blended. Pour in the milk and whisk again. Starting with the liquid makes it easier to work the flour into a smooth batter.
2. Add the dry ingredients. Add the flour, salt, and sugar if you are making sweet crepes. Whisk until you no longer see dry flour. A few tiny lumps are fine, but the batter should pour easily. For a particularly smooth texture, you can blend all the batter ingredients for about 20 seconds instead.
3. Add the butter. Whisk in the melted butter and vanilla, if using. The batter should be noticeably thinner than pancake batter. It needs to flow quickly across the pan when you tilt it. If it seems thick, add milk one tablespoon at a time until it reaches a pourable consistency.
4. Rest the batter. Cover the bowl and leave it at room temperature for 20 minutes. Resting gives the flour time to absorb the milk. Before cooking, stir the batter gently; a little settling is normal.
5. Heat the pan. Place an 8- to 10-inch nonstick skillet over medium heat. Once warm, brush it with a very thin layer of butter. The pan should be hot enough for the batter to begin setting soon after it is poured, but not so hot that it browns before you can spread it.
6. Pour and swirl. Lift the pan slightly off the heat. Pour about ¼ cup batter into the center, then immediately tilt and rotate the pan so the batter coats the bottom in a thin layer. Return the pan to the heat. If the first crepe does not cover the pan perfectly, that is fine; use it to judge how much batter your skillet needs.
7. Cook the first side. Cook for about 1–2 minutes. The surface should lose its wet shine, and the edges should begin to lift from the pan. Slide a thin spatula underneath to check for light golden spots.
8. Flip and finish. Carefully turn the crepe over and cook the second side for about 30–45 seconds. Transfer it to a plate. Repeat with the remaining batter, adding a thin wipe of butter to the pan whenever the crepes begin to stick.
9. Stack and serve. Place each finished crepe on top of the previous one. The warmth of the stack helps keep them soft. To copy the presentation in the photo, fold some of the crepes in half and then in half again to form triangles. Arrange them loosely over the stack and serve warm.

Tips

Use the first crepe to adjust the heat. The first one often turns out thicker, paler, or less evenly shaped than the rest. If it browns too quickly, lower the heat slightly. If it stays pale and takes a long time to set, increase the heat a little.

Keep the pan lightly greased. A visible pool of butter can make the batter slide around instead of coating the surface. Wipe a small amount over the pan with a pastry brush or folded paper towel.

Work quickly when swirling. Thin crepes begin to set as soon as they touch the hot skillet. Have your measured batter ready and rotate the pan immediately after pouring.

Check the batter as you cook. Flour can settle at the bottom of the bowl. Give the batter a gentle stir every few crepes. If it thickens while standing, whisk in a small splash of milk.

Keep finished crepes soft. Cover the stack loosely with a clean kitchen towel while cooking the remaining batter. Avoid leaving them uncovered on the counter for a long time, as their thin edges can dry out.

Storage

Allow the crepes to cool before storing them. Stack them in an airtight container or sealable bag, placing small pieces of parchment paper between crepes if you want to separate them easily. Refrigerate for up to 3 days.

To reheat, place one crepe in a warm skillet for a few seconds on each side, or microwave a small stack briefly until warm and flexible. Avoid heating them for too long, which can make the edges dry.

Crepes also freeze well for up to 2 months. Wrap the cooled stack securely and freeze it flat. Thaw in the refrigerator before reheating.