A basic crepe recipe is so easy to remember and make. As long as you have butter, milk, eggs, and flour you can pretty much make these delicious crepes. As for the filling, it is completely up to you! Nutella and bananas? Jam and cream cheese? How about fruit and honey? For leftover crepes, just use a saran wrap and wrap the crepes tightly to store for next day’s breakfast.
The best thing about this recipe is you don’t need to mix the wet and dry ingredients separately. Just toss it all together in a processor or blender and voila!
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 4 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- Nonstick spray
- In a blender or food processor, add milk, flour, sugar, salt, eggs and butter. Blend for 20 seconds until smooth. Rest batter for 15 minutes. Batter can also be stored in airtight container in the refrigerator for 1 day.
- Spray an 8 inch nonstick skillet with cooking spray. Heat over medium low heat. Using a 1/4 measuring cup, fill batter 2/3 full and pour into the pan. Swirl batter around until batter covers all of the pan along with a bit of the curved edge. You want the batter thin but not so thin that it's transparent.
- Cook without moving the crepe for 2 minutes, then tilt pan slightly to let the crepe slide a bit to one edge. Using your fingers (be careful of the heat), gently hold the edge of the crepe and flip crepe over. Cook for 20 seconds more then slide crepe off to a plate. Repeat with cooking spray and crepe cooking for remaining batter. This makes about 15 crepes.
- Spread nutella or jam on half the crepe. Take the edge with nutella and fold about 2 inches over then roll a couple more times until you have a long rectangular folded crepe. Eat with fork and knife and enjoy!
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