Description
These paper thin, slightly sweet crepes with crisp lacy edges are the perfect vessel for topping, stuffing, rolling or folding in your favorite toppings. Keep it simple with cinnamon sugar and a spritz of lemon or lather them thick with Nutella and fat sliced strawberries, you can't go wrong with The Best Basic Crepes.
Ingredients
Units
- 4 large eggs (at room temperature)
- 2 1/3 cups whole milk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (melted)
Instructions
- Blend eggs, milk, sugar, and vanilla in a blender for a few minutes, until smooth and frothy.
- Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour up to 2 days.
- Heat a medium nonstick skillet over medium-high, then brush with melted butter. Ladle about ¼ cup of the batter into skillet and swirl to evenly coat bottom.
- Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes.
- Slide a spatula underneath the crepe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate.
- Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
Notes
This recipe for the Best Basic Crepes has been adapted from the Basic Crepe recipe by Chef Ludo Lefebvre via Bon Appetit.
The Best Basic Crepes are the perfect vessel for whatever toppings you crave. Try cinnamon sugar, powdered sugar with a spritz of lemon or Nutella with strawberries. The possibilities are endless.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Cuisine: French