Learn how to make the best French crepes. This easy recipe can be served with either a sweet or a savory toppings. They are perfect for breakfast, brunch, dessert, dinner or any other time of day.
INGREDIENTS FOR YIELDS
For the crepes:
1 cup (125g) All-purpose flour
1/4 teaspoon Salt
1 tablespoon Sugar
1¼ cups (300ml) Milk
2 tablespoon (30g) Butter
Oil for cooking
1 teaspoon Vanilla extract (optional)
For serving (optional):
In a large bowl sift flour, add salt, sugar and stir.
In a separate bowl whisk eggs, vanilla extract and milk, until combined.
Gradually add the milk mixture into flour mixture and stir until incorporated and smooth. Pour in melted butter and whisk until combined. Let stand at room temperature for 15-30 minutes (or in the fridge).
Heat a small non-stick pan over medium heat. Add butter or oil to coat.
Pour about 1/-3-1/4 cup of the crepe batter, swirling it to evenly coat. Cook for 1-2 minutes, flip and cook for 30 seconds. Remove from the pan and repeat with the remaining batter. Remember to grease the pan between ease crepe.
Serving suggestion: spread 1-2 tablespoons of Nutella, top with banana slices, fold and serve.
Serving suggestion 2: spread 1-2 tablespoons cream cheese/sour cream, top with strawberries, fold and serve.
HOW TO STORE CREPES?
You can cook all the crepes, then store them in the fridge, covered with plastic wrap or a late up to 2 days.
HOW TO FREEZE CREPES?
You can freeze the crepes with parchment in between for up to two months. Thaw in the fridge for 1-2 hours. To reheat, use a microwave at high for 15-20 seconds.