These Homemade Crepes are perfectly thin, tender and delicious thin pancakes! They're easier than you think to make so come and let me show you how to make these crepes from scratch! Serve these with your favorite fruit preserves, Nutella, or simply dust them with powdered sugar!
Mix Ingredients: Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
Heat the Pan: In the meantime heat a non stick frying pan with a ½ tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
Cook: Pour ¾ of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side, you will also be able to slide it around and flip it over.
Finish & Serve: Repeat steps until you've prepared all the crepes. When you're done, use your favorite jam and spread about a tsp of jam per crepe, then roll the crepe and enjoy!
This recipe will yield approximately 8 crepes.
I also make these quite often with lactose free milk, and they turn out just as great.
I've found that a blender is much better to get that perfect consistency for crepe batter. You can also use a whisk and whisk it all by hand, but if you have a blender, use it.
Always let your batter rest for a few minutes in order to produce light and delicate crepes. I usually wait about half hour before starting to make them. If you plan ahead, you can even refrigerate it overnight.
The best ratio to use is this: 2 cups milk, 1 cup flour, 2 eggs, 2 tbsp sugar. That's the easiest way to remember! For every cup of flour you need 2 cups of milk, 2 tbsp of sugar and 2 eggs. Super easy, no fail recipe that works every single time!
If at first you don't succeed, try again! Practice really is key when making crepes. The best way to learn how to make crepes is to keep on making them. The first try is always the hardest, so don't give up if the first one breaks! By the time you use up all the batter, you will have it mastered. The next thing you'll know is you'll be flipping crepes like a pro!
Both non-stick frying pans and crepe pans will work for this recipe.
Place your cooked, cooled crepes in a stack on a plate, wrapped tightly with plastic wrap and refrigerate. They will last in the fridge for up to 5 days.
You can also make these crepes in advance and freeze them for up to 2 months. When ready to serve, thaw crepes in the refrigerator and reheat in a microwave until heated through.