Best Crepe Recipe
The best crepe recipe that will give you thin, delicate and lightly sweet crepes. This easy crepe batter will have you making crepes all the time!
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Servings 8 crepes
Ingredients
- 3 large eggs
- ⅛ tsp salt
- 2 tsp granulated sugar
- 1 tsp vegetable oil or canola
- 1 1/4 cups whole milk
- 1 cups all-purpose flour
- ⅛ tsp baking soda
- canola or vegetable oil for greasing the pan
Instructions
- In a blender, add all the ingredients to the crepe batter. (You can also use a bowl and hand mixer instead of a blender.) Blend the mixture until smooth and lump free.3 large eggs, ⅛ tsp salt, 2 tsp granulated sugar, 1 tsp vegetable oil, or canola, 1 1/4 cups whole milk, 1 cups all-purpose flour, ⅛ tsp baking soda
- Heat a 9-inch nonstick skillet on medium heat. Lightly grease the skillet with cooking spray or oil.
- Pour about 1/3 cup of crepe batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, covering the pan. (If there are any gaps, just add a tiny bit more batter to fill any gaps and holes.)
- Cook for about 1-2 minutes, until the edges begin to lift. With a spatula, carefully flip the crepe and cook for another 30-60 seconds, or until lightly golden.
- Transfer the crepe to a plate or on the counter. Repeat with all the crepe batter, continue greasing the pan as needed. (If the crepes start to brown too fast, turn down the heat.)
- Stack the cooled crepes onto a plate. Serve or cover and store in the fridge for 3-5 days.
- Serve with desired toppings, fillings, or sides.