Description
These classic French crepes are thin, delicate pancakes perfect for breakfast, brunch, or dessert. Made with simple ingredients like flour, milk, eggs, and butter, they cook quickly on the stovetop to a beautiful light brown color. Fill with applesauce, sweetened berries, jelly, or jam and finish with a dusting of powdered sugar for a deliciously elegant and versatile treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 eggs
For Cooking and Serving
- Butter, margarine, or shortening (for greasing skillet)
- Applesauce, sweetened berries, jelly, or jam (optional filling)
- Powdered sugar (optional for sprinkling)
Instructions
- Mix the batter: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the milk, melted butter, vanilla extract, and eggs. Use a wire whisk to beat the mixture just until smooth, ensuring there are no lumps but do not overmix.
- Prepare the skillet and cook crepes: Lightly butter a 6- to 8-inch skillet or crepe pan and heat it over medium heat until bubbly. Pour slightly less than 1/4 cup of batter into the skillet for each crepe. Immediately tilt and rotate the skillet so the batter coats the bottom in a thin, even layer. Cook until the edges and bottom are light brown, then use a wide spatula to gently loosen the edges and flip the crepe. Cook the other side until also lightly browned. Repeat this process with the remaining batter, buttering the skillet as needed to prevent sticking.
- Assemble and serve: Stack the cooked crepes with waxed paper between each layer to prevent sticking and keep them covered to stay warm. Spread a thin layer of applesauce, sweetened berries, jelly, or jam over each warm crepe, then roll them up. Make sure the more attractive side of the crepe is on the outside when rolled. Finish by sprinkling powdered sugar on top, if desired.
Notes
- Use a non-stick or well-seasoned crepe pan for best results.
- Do not overmix the batter; a few small lumps in the batter are okay.
- Keep cooked crepes warm by stacking with waxed paper between each and covering them with foil or a clean towel.
- Crepes can be served sweet or savory; try fillings like ham and cheese or spinach and mushrooms as alternatives.
- For thinner crepes, add a tablespoon or two more milk to the batter.
