Simple Crepes
Light and delicate crepes, perfect for breakfast, lunch, or dessert. Easy to make with basic ingredients.
25m·DESSERT4Servings
Nutrition
406kcal
11gProtein
55gCarbs
16gFat
Ingredients
CREPE BATTER
Egg
2 whole
Milk
1½ cups
Canola Oil
1 tbsp
All-Purpose Flour
1 cup
Salt
¼ tsp
Granulated Sugar
1 tbsp
Vanilla Extract
1 tsp
FOR SERVING
Nutella
¼ cup
Whipped Cream
¼ cup
Sliced Strawberries
½ cup
Sliced Banana
0.5 piece
Equipment
Hand Mixer
Instructions
1Prepare the Batter
5m
5mCombine Wet Ingredients
In a large bowl, whisk together the eggs, milk, canola oil, and vanilla extract until well combined.
Add Dry Ingredients
Add the all-purpose flour, salt, and granulated sugar to the wet ingredients. Whisk until just combined. Do not overmix.
Blend Until Smooth
Use a hand mixer (or a blender) to blend the batter until it is smooth and lump-free. The consistency should be thin, like heavy cream.
2Cook the Crepes
20m
20mHeat the Pan
Heat an 8-inch non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with butter or oil.
Pour the Batter
Pour about 1/4 cup of batter into the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
Cook the First Side
Cook for about 1 to 1.5 minutes, or until the edges start to look dry and the bottom is lightly golden. You can lift an edge with a spatula to check.
Flip and Cook Second Side
Carefully flip the crepe using a spatula. Cook for another 30 seconds to 1 minute, until lightly golden.
Remove and Repeat
Slide the cooked crepe onto a plate. Repeat with the remaining batter, greasing the pan as needed between crepes. Stack the cooked crepes on the plate.
3Assemble and Serve
2m
2mAdd Fillings
Spread a thin layer of Nutella, whipped cream, or your desired filling onto one half of a crepe. Add sliced bananas and strawberries.
Fold the Crepe
Fold the crepe in half, then in half again to form a triangle, or roll it up.
Serve
Serve immediately, with extra toppings if desired.
Tips
For lump-free batter, consider resting it in the refrigerator for at least 30 minutes before cooking.
Don't overcrowd the pan; a thin, even layer of batter is key to delicate crepes.
The first crepe is often a test run; adjust heat and batter amount as needed.
If you don't have a crepe pan, a good quality non-stick skillet works perfectly.