Crepes

Ingredients

  • 5-6 Tbsp unsalted butter

  • 125g (1 cup) all-purpose flour

  • 1 Tbsp granulated sugar

  • 1/8 tsp salt

  • 3/4 cup whole milk, room temperature

  • 1/2 cup water, room temperature

  • 2 large eggs, room temperature

  • 1.5 tsp pure vanilla extract

Make

  1. Melt 3 Tbsp butter, let cool for ~5 min
  2. Combine cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. Mix in blender for 20-30 seconds or whisk by hand until silky smooth cream texture. Cover mixture and chill in refrigerator for 30-60 min
  3. Heat non-stick skillet over medium heat, grease with a bit of remaining butter between each crepe
  4. Pour 3-4 Tbsp of batter into center, tilt/twirl to spread into thin layer. Cook 1-2 min until bottom is set. Flip and cook an additional 30 seconds. Transfer to plate
  5. Fill crepes!

TIME | 1.25 hours

YIELD | 10 servings

TAGS | Bread, Breakfast

PAIR | Bananas, Fresh Berries, Lemon Curd , Nutella, Whipped Cream

NOTES |

  • Can keep the batter in the refrigerator for up to 1 day before using

  • The thinner the crepe, the better

  • Leftover crepes can be stored in airtight container in refrigerator for 1 day