EASIEST CREPE RECIPE EVER

Ingredients

• 2 cups Whole Milk (cold, preferably 2% or whole)
• 3 tablespoons Unsalted Butter (melted)
• 1 tablespoon Granulated Sugar (white granulated)
• 4 Large Eggs (room temperature)
• 1.5 cups All-Purpose Flour (sifted)
• 1 pinch Salt (fine sea salt)
• 1 dash Vanilla Extract (pure vanilla)
• 2 tablespoons Nutella Hazelnut Spread (room temperature for easy spreading)
• 4 Fresh Strawberries (washed, hulled, sliced thin)
• 1 tablespoon Powdered Sugar (for dusting)

Instructions

1. Gather Ingredients and Equipment

   Measure out all liquids, butter, sugar, eggs, flour, salt, and vanilla. Have Nutella, strawberries, and powdered sugar ready for topping.

   Time: PT5M

2. Melt the Butter

   Place butter in a small microwave‑safe dish and melt for 20‑30 seconds, or melt in a tiny saucepan over low heat. Set aside to cool slightly.

   Time: PT2M

3. Blend the Batter

   In the blender, combine the milk, melted butter, sugar, eggs, flour, pinch of salt, and dash of vanilla. Blend on medium speed for 30‑45 seconds until the batter is completely smooth and free of lumps.

   Time: PT2M

4. Rest the Batter (Optional)

   Let the batter sit at room temperature for about 10 minutes. This allows the flour to hydrate and yields more tender crepes.

   Time: PT10M

5. Preheat the Skillet

   Place the non‑stick skillet over medium heat. Heat until a few drops of water sizzle and evaporate when the pan is tilted.

   Time: PT3M

   Temperature: Medium heat (~350°F)

6. Lightly Grease the Pan

   Add a small dab of butter or oil to the skillet and swirl to coat the surface evenly. Wipe excess with a paper towel so the crepes are just barely greased.

   Time: PT1M

7. Cook the First Crepe

   Pour about 1/4 cup of batter into the center of the pan. Immediately lift and tilt the pan, swirling the batter so it spreads into a thin, even circle.

   Time: PT2M

   Temperature: Medium heat

8. Flip and Finish the Crepe

   When the edges start to lift and the surface looks set (about 45‑60 seconds), slide the spatula under the crepe and flip. Cook the other side for another 30‑45 seconds until lightly golden.

   Time: PT2M

   Temperature: Medium heat

9. Add Fillings and Fold

   Transfer the crepe to a plate. Spread a thin layer of Nutella, place a few strawberry slices, fold the crepe in half, then fold again to form a triangle. Dust with powdered sugar.

   Time: PT3M

10. Repeat for Remaining Batter

    Repeat steps 6‑9 until all batter is used, greasing the pan lightly between each crepe. Stack finished crepes on a warm plate, covering with foil to keep them soft.

    Time: PT10M

    Temperature: Medium heat

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g