Crepes are the best, don’t you think? Growing up we called them “sugar rolled pancakes”. I love making them on the weekends, when we have the time. Or you can always make them a head of time and warm them before serving. Having a great recipe is crucial, and this recipe is the best…perfect crepes every time.
The technique of making crepes can be intimidating…for years I thought I needed one of those special crepe makers where you dip the hot pan into the batter. Learn from my mistake…don’t buy that gadget! It’s a waste of money and of crepe batter…you don’t need it. You only need an 8 inch pan.
We made this fun video to show you how easy they are to make.
Do you like to roll them up or fold them into fourths? I grew up rolling them up, but I love the look of them folded into fourths. Any way you fold them, they’re delicious!
Print RECIPE HERE:
- 3 eggs
- 1⅓ cup milk
- 1 cup flour
- ¼ teaspoon salt
- 3 tablespoon melted butter, cooled
- 1 tablespoon vanilla
- 1 tablespoon sugar
- *sugar for sprinkling
- In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
- Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
- Heat a 8" non-stick skillet to medium heat.
- Use a paper towel to lightly grease the pan with butter.
- Pour ½ cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
- Sprinkle about a ½ teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
- Keep them covered with tinfoil to keep them warm until they’re ready to serve.
- Serve with fresh berries, powdered sugar, whipped cream or nutella!