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Epicurious
Bon Appétit

Basic Crepes

By Ludo Lefebvre

4.2

(12)

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

  1. 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.

TagsCrepePancakeFrenchEuropeanMainBreakfastBrunchVegetarianNut FreeWeeknight MealsQuick30 Minutes or LessFryBlenderFood ProcessorBon Appétit

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