This Classic French Crêpe Recipe is easy to make and so versatile. Once you master it you can make sweet or savory crepes. Perfect for breakfast, brunch, dessert, dinner or appetizer!
Prep Time 5minutes
Cook Time 1minute
Resting Time 1hour
Total Time 6minutes
Author Nicole Crocker
1 3/4CupsAll purpose Flour
Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.
You can keep already made crêpes warm in the oven set at 200-225 degrees F.