Easy Crepes

Ingredients

• 2 large Eggs (room temperature)
• 1.5 cups Milk (2% milk (can use 1% or whole))
• 1 tsp Canola oil (neutral oil (vegetable oil works too))
• 1 cup All‑purpose flour (sifted if possible)
• 0.25 tsp Salt (for basic batter; add extra 0.5 tsp for savory)
• 1 tsp Vanilla extract (optional, for sweet crepes)
• 1 tbsp Granulated sugar (optional, for sweet crepes)
• 1 tsp Butter (for cooking the crepes; melt before adding to pan)
• 2 tbsp Nutella (optional topping)
• 5 medium Strawberries (sliced, optional topping)
• 1 medium Banana (sliced, optional topping)
• 2 tbsp Whipped topping (Cool Whip) (optional topping)
• 1 tbsp Powdered sugar (for dusting, optional)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients and set out the mixing bowl, hand mixer, measuring tools, ladle, skillet, spatula, and optional strainer.

   Time: PT2M

2. Combine Wet Ingredients

   Crack the 2 eggs into the bowl, add 1½ cups milk and 1 tsp canola oil (or melted butter). Mix on low speed until just combined.

   Time: PT3M

3. Add Dry Ingredients

   Add 1 cup all‑purpose flour, ¼ tsp salt, and if making sweet crepes, stir in 1 tsp vanilla extract and 1 tbsp sugar. Mix on medium speed until smooth.

   Time: PT3M

4. Smooth the Batter

   If the batter is lumpy, pour it through a fine‑mesh strainer into a clean bowl. The batter should be thin, almost runny.

   Time: PT2M

5. Rest the Batter (Optional)

   Cover the batter and let it sit at room temperature for 10‑15 minutes or refrigerate up to 1 hour if you have time.

   Time: PT0M

6. Preheat the Skillet

   Place the 8‑inch non‑stick skillet over medium‑high heat. Heat for about 3 minutes until a few drops of water sizzle and evaporate.

   Time: PT3M

   Temperature: medium‑high

7. Butter the Pan

   Add a small pat (≈1 tsp) of butter to the hot skillet and swirl to coat the surface.

   Time: PT1M

   Temperature: medium‑high

8. Pour Batter and Spread

   Using the ¼‑cup ladle, pour batter into the center of the skillet, then immediately lift and tilt the pan, rotating to spread the batter into a thin, even layer.

   Time: PT1M

   Temperature: medium‑high

9. Cook First Side

   Let the crepe cook for 1–1½ minutes until the top is set and the edges lift easily.

   Time: PT1M30S

   Temperature: medium‑high

10. Flip and Finish

    Slide a spatula under the crepe and flip it. Cook the second side for about 20 seconds.

    Time: PT20S

    Temperature: medium‑high

11. Repeat for Remaining Batter

    Transfer the cooked crepe to a plate, repeat steps 7‑10 with the remaining batter, stacking crepes as you go. You should get about 8 crepes.

    Time: PT10M

    Temperature: medium‑high

12. Serve with Toppings

    Spread Nutella, whipped topping, sliced strawberries, bananas, or any favorite fillings on each crepe. Fold or roll and dust with powdered sugar if desired.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

9g

Carbohydrates

30g

Fat

6g

Fiber

1g

Ingredient Substitutions

• Instead of Eggs: flax egg (1 tbsp ground flaxseed + 3 tbsp water), commercial egg replacer
• Instead of Milk: whole milk, almond milk, soy milk
• Instead of Canola oil: melted butter, vegetable oil, sunflower oil
• Instead of All‑purpose flour: pastry flour, whole‑wheat flour (may affect texture)
• Instead of Salt: sea salt, kosher salt
• Instead of Vanilla extract: almond extract, maple syrup (1 tsp)
• Instead of Granulated sugar: coconut sugar, honey (½ tbsp)
• Instead of Butter: additional canola oil, coconut oil
• Instead of Nutella: chocolate hazelnut spread, almond butter mixed with cocoa
• Instead of Strawberries: raspberries, blueberries
• Instead of Banana: sliced peaches, apple slices
• Instead of Whipped topping (Cool Whip): heavy cream whipped with sugar, vegan whipped topping
• Instead of Powdered sugar: coconut sugar (finely ground)

Equipment Needed

• Mixing bowl
• Hand mixer
• Measuring cups and spoons
• Ladle (≈¼ cup)
• 8‑inch non‑stick skillet
• Spatula (flat)
• Strainer (fine mesh) (optional)
• Stove

Critical Steps — Do Not Skip

• Smooth the batter without lumps
• Properly preheat the skillet
• Butter the pan lightly
• Tilt and spread batter quickly
• Cook first side until top is dry but not browned
• Flip without tearing

Chef Tips from the Video

• For extra‑fluffy sweet crepes, whisk the egg whites separately until soft peaks form and fold them into the batter just before cooking.
• Add a pinch of cinnamon or orange zest to the sweet batter for a flavor twist.

Troubleshooting

Storage

Refrigerator: Batter can be stored in an airtight container for up to 24 hours; cooked crepes keep 2 days in the fridge, stacked with parchment between.

Freezer: Cooked crepes freeze well for up to 1 month; place sheets of parchment between and store in a zip‑top bag.

Room temperature: Do not store batter or cooked crepes at room temperature for more than 2 hours.

Make-Ahead Tips

• Batter can be chilled for up to 2 hours to reduce bubbles.
• Cooked crepes can be stacked with parchment paper and refrigerated or frozen for later use.