Name: Basic Crepes
Yield: Makes about 20
Ingredients: 4 large eggs, room temperature; 2 1/3 cups whole milk; 2/3 cup sugar; 1 teaspoon vanilla extract; 2 1/3 cups all-purpose flour; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, melted; Suzette Sauce and Milk Chocolate Sauce, whipped cream, and/or jam (for serving)

A plate with crepes a bowl of chocolate sauce and a bowl of whipped cream.

Photo by Pedan + Munk

This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.

Recipe information

Yield
Makes about 20

Ingredients

4 large eggs, room temperature

2 1/3 cups whole milk

2/3 cup sugar

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1/2 teaspoon kosher salt

4 tablespoons unsalted butter, melted

Suzette Sauce and Milk Chocolate Sauce, whipped cream, and/or jam (for serving)

Preparation

Step 1
Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.
Step 2
Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
Step 3
Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.

TagsCrepe Pancake French European Main Breakfast Brunch Vegetarian Nut Free Weeknight Meals Quick 30 Minutes or Less Fry Blender Food Processor Bon Appétit

Recipe notes

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