These homemade crepes are thin and buttery with a rich vanilla flavor. This easy crepe recipe comes together in 5 minutes with 6 ingredients and can be made days in advance, stored in the refrigerator and cooked in the morning. Serve them with a variety of fillings (jam, whipped cream, etc.) a dusting of powdered sugar or a drizzle of maple syrup.
Prep Time: 5 mins
Cook Time: 20 mins
Chilling (batter)1 hr
Total Time: 1hr 25mins
Course: Breakfast, brunchCuisine: American, FrenchDiet: Vegetarian Servings: 16 crepes
12″ Deep Nonstick Fry Pan
2 cups whole milk
2 tablespoons salted butter melted and cooled slightly
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
3 tablespoons salted butter
Make the crepe batter
Add the ingredients in the order listed into the container of a blender.
Start blending on low speed and increase to high.
Blend on high speed for 30-50 seconds until mixture is smooth.
Transfer the batter to a glass bowl with a lid and let it chill in the refrigerator for at least one hour. You can also chill it overnight and for up to 5 days.
Cook the crepes
Heat a nonstick frying pan (or crepe pan) over medium heat.
Melt 1 tsp butter into the pan and swirl it around.
Pour ¼ cup of batter in the center of the pan and swirl it around to evenly distribute it in a circle on the surface of the pan.
Cook for 2-3 minutes on the first side, until parts of it are lightly golden brown and bubble form in the batter and the edges are set. Flip and cook on the second side for 2-3 minutes until lightly golden brown in some places.
Transfer the cooked crepe to a large plate and cover it with a light tea towel.
Repeat with a second ¼ cup portion of batter.
After every 2 crepes, add another tsp of butter to the pan and swirl it around. Then cook 2 more, add another tsp of butter. etc. until all the batter is used. This recipe makes 15-16 crepes.
Serve warm with jam, Nutella, fresh berries, homemade whipped cream, etc.
You do not want the pan too hot; it may take a little playing around with your stove to determine the perfect setting to use to cook the crepes.
Whole milk. 2% milk and half and half both work well in this recipe.
Eggs. There are no substitutions for eggs.
Pure vanilla extract. I prefer that our crepes have a rich, vanilla flavor. You can reduce the amount or add in other extracts (almond, orange, etc.) to change the flavors. Vanilla bean paste or the seeds from one vanilla bean can be used in place of extract.
All-purpose flour. I don’t suggest substituting the flour, although bread flour does work well.
Granulated sugar. honey can be used in place of granulated sugar.
How to store homemade crepes
Store leftover crepes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
How to freeze crepes
Let the crepes cool completely. Then, layer them in an airtight container with wax paper in between each crepe. Freeze for up to 2 months.
Transfer the frozen crepes to the refrigerator to thaw overnight before eating.Reheat in the microwave or on the stovetop in a nonstick pan heated over low heat.
To Make In Advance
If you’d like to prepare these crepes in advance, you can do it in one of two ways:
Make the batter the night before, then store it in the refrigerator overnight and cook in the morning.
Make the batter and cook the crepes the day before you plan on enjoying them for breakfast. Then, reheat them in the morning. You can reheat an entire batch in a covered baking dish in the oven set to warm, or individually on the stovetop or in the microwave.
I prefer to cook the crepes the night before we plan on eating them in the morning, since cooking 16 crepes individually for 5-6 minutes total takes a long time!
Serving: 1crepe | Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 133mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Calcium: 44mg | Iron: 1mg