Crepes always seemed intimidating to me, but honestly they are just like making pancakes. This batter was made in the blender! I made it last night and let it sit in the fridge overnight. I would put in the fridge for at least 30 minutes up to overnight. This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away.
- 2 cups flour
- 2 1/2 cups milk
- 4 eggs
- 4 Tablespoons butter , melted
- 2 Tablespoons sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Blend all your ingredients until combined. Spray a non-stick cooking spray onto an 8 inch- 10 inch frying pan. I actually used a 10 inch crepe pan, but any non-stick skillet will do. Pour about 1/4-1/2 cup batter into the pan and cook over medium-low heat. Make sure to turn the pan from side to side batter Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack on a plate. My stack doesn’t last long, because the girls usually demolish them before I have a chance to have a pretty stack 😉
You can add whatever filling in these- sweet or savory. We love Nutella with banannas and strawberries. There were only 2 left, so I rolled them up with Nutella for the girls to have for breakfast in the morning.