Crepes
Equipment
- blender or food processor
Ingredients
- 1 cup all-purpose flour (125g)
- 3/4 cup whole milk, room temp
- 1/2 cup water, room temp
- 3 tbsp unsalted butter, (43g) plus more to grease pan
- 2 large eggs, room temp
- 1 tbsp granulated sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/8 tsp nutmeg, optional
Instructions
- Melt the 3 tbsp butter and set aside to cool for a few minutes. Once cool, add the butter, flour, eggs, water, sugar, salt, milk, vanilla, and nutmeg (if desired) to a blender. Blend on medium high for 20-30 seconds until well combined and smooth.
- Either cover the blender or transfer to a bowl and cover with plastic wrap and chill the batter in the fridge for at least 30 minutes, but up to overnight. Great to make the night before!
- When ready to cook the crepes, grease an 8-10 inch skillet with butter and place over medium heat. Once hot, pour ~1/4 cup of batter (a little less) into the skillet and then quickly swirl the pan around to evenly spread the batter as thin as possible. The precise amount of batter and the swirl will take some practice, but the less-than-beautiful crepes will still taste just as good! Cook the crepes for 1-2 minutes and then flip, cooking for another ~30 seconds. Transfer the crepe to a plate and continue with the rest of the batter. Make sure you grease the pan every time!
- Once done, it's time to fill your crepes! Here I used homemade whipped cream, fresh strawberries, and Nutella, but there are so many delicious combinations! You can also make some delicious savory crepes if you're not craving so much sugar.
- Enjoy!