Name: Vanilla Crepes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; ¼ teaspoon salt; 3 large eggs; 1 ½ cups whole milk; 1 teaspoon vanilla extract; 2 tablespoons melted butter (plus more for greasing the pan)

Description

This delicate Vanilla Crepes recipe yields thin, soft, and versatile crepes perfect for breakfast or dessert. Made with a simple batter of flour, sugar, eggs, and vanilla, these crepes can be enjoyed with sweet toppings like fresh fruit, whipped cream, jam, or Nutella. The batter rests to ensure tenderness, and crepes are cooked on the stovetop to a light golden finish.

Ingredients

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Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt

Wet Ingredients

3 large eggs
1 ½ cups whole milk
1 teaspoon vanilla extract
2 tablespoons melted butter (plus more for greasing the pan)

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Instructions

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until fully combined.
Combine wet ingredients: In a separate bowl, beat the eggs thoroughly, then add the whole milk, vanilla extract, and melted butter. Mix well.
Combine wet and dry: Gradually pour the wet mixture into the dry ingredients while whisking continuously until the batter is smooth and free of lumps.
Rest the batter: Let the batter rest at room temperature for at least 30 minutes or refrigerate for up to 1 hour to improve texture and tenderness.
Heat the pan: Warm a nonstick skillet or crepe pan over medium heat and lightly grease it with butter to prevent sticking.
Cook crepes: Pour about ¼ cup of batter into the pan, swirling it to form a thin, even layer covering the bottom.
First side cooking: Cook for 1 to 2 minutes or until the edges begin to lift away from the pan and the underside turns light golden brown.
Flip and cook: Flip the crepe carefully with a spatula and cook for an additional 30 to 60 seconds on the other side.
Repeat: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
Serve: Serve the crepes warm topped with powdered sugar, fresh fruit, whipped cream, jam, or Nutella according to your preference.

Notes

These crepes are lightly sweet and perfect for breakfast or dessert.
Batter can be made ahead and stored in the fridge for up to 2 days.
Use a nonstick pan and proper greasing to ensure easy flipping and prevent tearing.
Adjust batter quantity per crepe for thinner or thicker results based on preference.