Description
These homemade crepes are light, thin, and delicious, perfect for both sweet and savory fillings. They are easy to make and versatile for any meal of the day.
Ingredients
Scale
- 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 3/4 cup (180ml) whole milk, at room temperature*
- 1/2 cup (120ml) water, at room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Melt Butter: In a small saucepan, melt 3 tablespoons of butter over low heat. Allow it to cool slightly.
- Mix Batter: In a large mixing bowl, combine flour, sugar, and salt. Gradually whisk in milk, water, eggs, melted butter, and vanilla extract until smooth.
- Cook Crepes: Heat a non-stick skillet over medium heat and brush with a little butter. Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for about 1 minute per side until lightly golden.
- Serve: Fill crepes with your favorite toppings or fillings and enjoy!
Notes
- Make sure all ingredients are at room temperature for the best results.
- You can make the batter ahead of time and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg