Ingredients
Equipment
Method
- Melt the Butter: Melt 3 tablespoons of unsalted butter and allow it to cool for approximately 5 minutes so it does not scramble the eggs when added to the batter.3 Tablespoons unsalted butter
- Blend the Ingredients: Place the cooled butter, flour, sugar, salt, milk, water, eggs, and vanilla into a blender or food processor. Blend on medium-high speed for 20–30 seconds until the mixture is silky-smooth and has the consistency of heavy cream.3 Tablespoons unsalted butter, 1 cup all-purpose flour, 1 Tablespoon granulated sugar, 1/8 teaspoon salt, 3/4 cup whole milk, 1/2 cup water, 2 large eggs, 1 1/2 teaspoons pure vanilla extract
- Chill the Batter: Cover the batter tightly and refrigerate for at least 30 to 60 minutes. This step is crucial as it allows the flour to hydrate and the gluten to relax for a delicate texture. You can even chill it overnight.
- Prepare the Skillet: Heat an 8-inch skillet over medium heat. Generously grease the pan with a small amount of the extra butter.
- Pour and Twirl: Pour about 3 to 4 tablespoons of batter into the center of the hot skillet. Immediately lift the pan and twirl it in a circular motion so the batter stretches to the edges in a very thin layer.
- Cook and Flip: Cook for 1–2 minutes until the bottom is golden and the edges are set. Flip the crepe carefully and cook the other side for about 30 seconds.
- Repeat: Transfer the finished crepe to a plate and repeat the process, making sure to butter the pan between every single crepe to ensure they do not stick and develop crisp edges.
Notes
Expert Tips
Resting Period: Do not skip the 30-minute refrigeration time, or your crepes may turn out rubbery rather than delicate.
Pan Heat: Make sure your skillet is properly heated before adding the batter; if the pan is too cold, the crepe will not develop those beautiful lacy edges.
Tools: Always use a thin silicone spatula to gently lift the edges before flipping to avoid tearing the delicate fabric of the crepe. Variations Savory Crepes: Omit the vanilla extract and granulated sugar. Add a pinch of black pepper or fresh herbs like chives to the blender.
Dairy-Free: Substitute whole milk with full-fat oat milk or almond milk (texture may be less rich). Storage & Reheating Fridge: Store in an airtight container for up to 2 days.
Freeze: Stack with parchment paper between layers and freeze in a zip-top bag for up to one month.
Reheat: 275°F (135°C) oven for 5–10 minutes covered with foil, or microwave for 30 seconds under a damp paper towel.
Pan Heat: Make sure your skillet is properly heated before adding the batter; if the pan is too cold, the crepe will not develop those beautiful lacy edges.
Tools: Always use a thin silicone spatula to gently lift the edges before flipping to avoid tearing the delicate fabric of the crepe. Variations Savory Crepes: Omit the vanilla extract and granulated sugar. Add a pinch of black pepper or fresh herbs like chives to the blender.
Dairy-Free: Substitute whole milk with full-fat oat milk or almond milk (texture may be less rich). Storage & Reheating Fridge: Store in an airtight container for up to 2 days.
Freeze: Stack with parchment paper between layers and freeze in a zip-top bag for up to one month.
Reheat: 275°F (135°C) oven for 5–10 minutes covered with foil, or microwave for 30 seconds under a damp paper towel.