How to Make Crepes

Ingredients

• 1 cup All-Purpose Flour (120 grams, sifted)
• 0.75 cup Whole Milk (Cold)
• 6 tablespoons Unsalted Butter (Melted; 3 tbsp for batter, 3‑4 tbsp for cooking)
• 1 tablespoon Granulated Sugar (Regular white sugar)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 0.25 teaspoon Salt (Kosher or table salt)
• 2 large Eggs (Cracked separately to avoid shells)
• 2 tablespoons Powdered Sugar (For dusting finished crepes)
• 0.5 cup Fresh Berries (Strawberries, blueberries, or mix)
• 0.5 cup Whipped Cream (Lightly sweetened)
• 2 tablespoons Chocolate Ganache (Pre‑made, warmed slightly)
• 1 teaspoon Orange Zest (Freshly grated)

Instructions

1. Measure the flour

   Weigh 1 cup (120 g) of all‑purpose flour using a kitchen scale for accuracy.

   Time: PT1M

2. Add ingredients to the blender

   Into the blender add 3/4 cup whole milk, 3 Tbsp melted butter, 1 Tbsp sugar, 1 tsp vanilla extract, 1/4 tsp salt, the measured flour, and finally crack 2 eggs directly into the blender.

   Time: PT2M

3. Blend the batter

   Secure the lid and blend on medium speed for about 30 seconds, stopping briefly to scrape down the sides, until the batter is completely smooth.

   Time: PT30S

4. Rest the batter

   Transfer the batter to a mixing bowl, cover with plastic wrap, and refrigerate for at least 15 minutes (or up to 48 hours) to let the flour hydrate.

   Time: PT15M

5. Heat the pan and melt butter

   Place the crepe pan over medium heat. Meanwhile melt 3‑4 Tbsp butter in a small bowl and set aside.

   Time: PT3M

6. Brush the pan

   Using a silicone brush, coat the surface of the hot pan with a thin layer of melted butter.

   Time: PT1M

7. Pour and spread the batter

   Measure 1/4 cup (≈60 mL) of batter, pour it into the center of the pan, and quickly spread it with a crepe spreader or the back of a spoon into a thin, even circle.

   Time: PT30S

8. Cook the first side

   Let the crepe cook until the edges lift and the surface loses its glossy shine, about 60 seconds.

   Time: PT1M

9. Flip and finish

   Using a crepe knife or flat spatula, gently flip the crepe and cook the other side for another 30 seconds until lightly golden.

   Time: PT30S

10. Repeat for remaining batter

    Transfer the cooked crepe to a warm plate, brush the pan with a little more butter, and repeat steps 7‑9 until the batter is used (about 8 crepes).

    Time: PT12M

11. Assemble and serve

    Dust crepes with powdered sugar, then add fillings such as fresh berries, whipped cream, a drizzle of chocolate ganache, and a sprinkle of orange zest. Fold or roll and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g