The Perfect Crepes

Hi Everyone! When it comes to crepes, I have never had much success; they were either super thick and drenched in oil, or thin, ripped up and burned. My mom on the other hand, is a pro at making crepes! Her crepes always turn out perfectly and she always has two or three pans of them going at the same time, unlike me who struggles to keep one going! With a couple tips and a good recipe though, my crepe making skills have improved, and I have a great recipe to share with you today! I absolutely love crepes, both sweet and savory, and this recipe works for both. I love sweet crepes with Nutella and bananas or with some berry sauce and whipped cream, or savory ones with a creamy mushroom or spinach filling just to name a couple… and I’m getting pretty hungry just writing this!

2 cups and 2 tbs milk (A little over 16 fl oz)

3 eggs

2 cups all-purpose flour

1 – 2 tbs granulated sugar

Pinch of salt

Optional: 1 tsp pure vanilla extract

Oil for cooking crepes

Whisk all the ingredients together in a large bowl. Make sure there are no lumps, and that the batter is nice and smooth! Then, let it sit and rest for about 20 minutes. Once the batter has had time to rest, add a little bit of oil to your pan and cook the crepes one by one (I use about a ladle-full of batter for each crepe), swirling the batter around the pan then letting it cook for a couple of minutes, until you start seeing bubbles on the surface and the edges begin peeling off a little bit. Then, very carefully flip the crepe over and cook on the other side for just a minute or two, until it has cooked through. Follow the same process for each crepe.