Ingredients
Equipment
Method
- Crack the eggs into a large mixing bowl and whisk them with the sugar until pale yellow.
- Add the milk, melted butter, and a pinch of salt, stirring gently to combine.
- In another bowl, sift the flour and vanilla sugar to remove any lumps.
- Gradually add the dry ingredients to the wet mixture, whisking continuously to avoid clumps.
- Let the batter rest for 30-60 minutes.
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour a small ladle of batter into the pan, swirling it to create an even layer.
- Cook for about 1 minute per side, or until the edges lift easily and the surface looks set.
- Stack the cooked crepes on a plate and cover with a clean kitchen towel.
- Fill each crepe with your choice of filling and roll them up tightly.
- Sprinkle powdered sugar on top and decorate as desired.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 75mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 80mgIron: 1mg
Notes
Use room-temperature eggs and milk for smoother blending. Don’t skip the resting step! It significantly enhances the texture of the crepes. Experiment with different fillings to find your favorite combination. Keep a damp cloth nearby to wipe the pan between crepes for consistently good results. For storage: Wrap unfilled crepes in plastic and store in the fridge for up to 3 days or freeze for longer storage.
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