Ingredients:
For the Crepe Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For Filling and Topping (Optional):
- Fresh berries, sliced bananas, or other fruit
- Nutella, chocolate spread, or jam
- Whipped cream
- Powdered sugar
Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Mix the Wet Ingredients:
In another bowl, whisk the large eggs until they’re well beaten. Then add the whole milk, melted unsalted butter, and pure vanilla extract. Mix until all the wet ingredients are combined.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry mixture and whisk until you have a smooth and lump-free batter. If necessary, you can use an electric mixer for this step, but be careful not to overmix.
4. Rest the Batter:
Let the batter rest for at least 15-30 minutes at room temperature. Resting allows the flour to fully hydrate and results in a smoother, more tender crepe.
5. Heat the Pan:
Heat a non-stick crepe pan or a skillet over medium heat. You can lightly grease the pan with butter or oil before making each crepe, or use a non-stick pan without additional grease.
6. Cook the Crepes:
Pour a small amount of the crepe batter (about 1/4 cup) into the hot pan. Quickly lift the pan off the heat and tilt it in a circular motion to spread the batter evenly and create a thin crepe.
7. Cook until Set:
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. You’ll know it’s ready to flip when it’s no longer runny on top.
8. Flip the Crepe:
Gently slide a spatula under the crepe and flip it to cook the other side for an additional 1-2 minutes, or until it’s lightly golden.
9. Repeat:
Repeat the process with the remaining batter, stacking the cooked crepes on a plate. You can keep the cooked crepes warm by covering them with a clean kitchen towel or foil.
10. Fill and Serve:
To serve, spread your choice of fillings or toppings on a crepe. Common options include Nutella, chocolate spread, jam, fresh fruit, or whipped cream.
11. Fold and Enjoy:
Fold the crepe in half, then in half again, creating a triangle or a simple roll. Dust with powdered sugar and add more toppings if desired.
Enjoy your homemade crepe pancakes for breakfast, brunch, or as a sweet dessert!