Ingredients
The following ingredients have 4 Servings
- 1 ½ cups (12floz/340ml) whole milk
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons (1oz/28g) sugar
- 2 large eggs
- 1 tablespoon (½floz/14ml) butter, (melted)
- 1 teaspoon vanilla extract
- butter for the pan
Instruction
- Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)
- Cover and chill the batter in the fridge for a minimum of 30 minutes.
- When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.
- Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.
- Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.
- Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.
- Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.
- Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.
- Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.
