Homemade Crepes Recipe

Instructions:

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1. Mix the Ingredients: In a medium bowl, whisk together the flour, eggs, milk, melted butter, and salt (and sugar if you’re making sweet crepes). If you like, add a dash of vanilla extract for extra flavor. Whisk until the batter is smooth and free of lumps. The consistency should be thin, like heavy cream. If it’s too thick, add a bit more milk to thin it out.
2. Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Once hot, lightly grease the pan with a small amount of butter or oil (you can use a paper towel to spread it evenly).
3. Cook the Crepes: Pour about 1/4 cup of the batter into the center of the pan. Tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes, or until the edges of the crepe begin to lift from the pan and the bottom is lightly golden.
4. Flip the Crepe: Gently flip the crepe using a spatula or by lifting the edge with your fingers (if you’re feeling brave!). Cook for another 30 seconds to 1 minute on the other side, until lightly golden. Repeat the process with the remaining batter.
5. Serve: Once cooked, transfer the crepes to a plate. You can keep them warm by covering them with a clean towel. Serve immediately with your favorite fillings!

Serving Ideas:

• Sweet Crepes: Top with Nutella, fresh berries, whipped cream, powdered sugar, or a drizzle of maple syrup.
• Savory Crepes: Fill with sautéed mushrooms, cheese, ham, spinach, or even scrambled eggs.
• Classic French Style: Fold them into quarters and sprinkle with a little sugar and lemon juice for a simple, elegant treat.

Pro Tips:

• For thinner crepes, be sure to keep the batter on the thinner side. If it’s too thick, it will make fluffy pancakes instead of delicate crepes.
• Make sure your pan is hot enough to give the crepes that perfect golden color!
• You can prepare the batter ahead of time—just let it rest in the fridge for at least 30 minutes before cooking. This helps make the crepes even more tender!