This versatile crepe recipe is perfect for both sweet and savory creations. It’s quick to prepare, requires no special equipment, and doesn’t need to be refrigerated!
INGREDIENTS
- ½ cup (120mL) milk
- 2 large eggs
- ¼ teaspoon salt
- 1 tablespoon sugar (optional for sweet crepes)
- 1 teaspoon pure vanilla extract (optional for sweet crepes)
- 1 cup (120g) all-purpose flour, spooned and leveled
- ½ cup (120mL) cool water
- 2 tablespoons (30g) unsalted butter, melted and slightly cooled
- Neutral-flavored oil for greasing the skillet
INSTRUCTIONS
- In a large mixing bowl, whisk together the milk, eggs, salt, sugar, and vanilla until the eggs are fully broken up and the ingredients are combined.
- Gradually add the flour to the wet mixture, whisking until no large lumps of flour remain.
- Stir in the cool water and mix until the batter is smooth and runny. Add the melted butter and whisk until fully incorporated. Set the batter aside while you prepare the skillet.
- Heat a large skillet over medium heat and generously brush it with neutral oil to prevent sticking.
- Once the skillet is hot, pour about ¼ cup of batter into the center. Quickly swirl the pan to spread the batter into a thin, even layer. If needed, use a few extra drops of batter to fill any gaps.
- Cook the crepe for 30 seconds to 1 minute, or until the bottom is golden brown and the top is set. Flip the crepe and cook the other side for another 30 seconds or until golden brown.
- Transfer the cooked crepe to a plate and cover with a clean tea towel or aluminum foil to keep it warm and prevent it from drying out. Repeat with the remaining batter.
- Serve the crepes plain or with your favorite toppings, such as maple syrup, whipped cream, fresh fruit, ice cream, deli meats, cheese, or any other filling you prefer.
