Imagine a delicate, paper-thin pancake so light it practically melts in your mouth, infused with the warm, comforting essence of vanilla. These French-style crepes are not just a recipe—they're a culinary journey that transforms simple ingredients into an extraordinary dessert experience. Whether you're a novice cook or a seasoned chef, these vanilla crepes will transport you straight to the charming streets of Paris with every delicious bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 12 crepes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp melted butter
Instructions
- In a large mixing bowl, sift the all-purpose flour to remove any lumps. This will help create a smooth batter for your crepes.
- In a separate bowl, whisk together the two large eggs until they are well beaten and slightly frothy.
- Add the milk to the eggs gradually while continuing to whisk. This will help to combine the wet ingredients evenly.
- Stir in the sugar, vanilla extract, and salt into the egg and milk mixture. Mix until the sugar is dissolved and all ingredients are well incorporated.
- Gradually pour the wet mixture into the bowl with the sifted flour, whisking continuously to prevent any lumps from forming. Aim for a smooth, thin batter.
- Let the batter rest for about 10 minutes. This resting period allows the flour to absorb the liquid, resulting in tender crepes.
- After the batter has rested, stir in the melted butter until fully combined. This adds flavor and helps prevent the crepes from sticking.
- Heat a non-stick skillet or crepe pan over medium heat. Once the pan is hot, lightly grease it with a small amount of butter or oil.
- Pour about 1/4 cup of the crepe batter into the center of the skillet. Quickly tilt and swirl the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown. Use a spatula to gently lift the crepe and check the color.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until it is golden brown.
- Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the cooked crepes on top of each other to keep them warm.
- Once all crepes are cooked, serve them warm with your favorite fillings or toppings, such as whipped cream, fresh fruits, or a drizzle of chocolate sauce.
Tips
- Sifting the flour is crucial—it prevents lumpy batter and ensures a silky-smooth texture.
- Let the batter rest for at least 10 minutes to allow gluten to relax and ingredients to blend perfectly.
- Use a non-stick pan and maintain medium heat for consistent, golden-brown crepes.
- The first crepe is always a "test crepe" - don't get discouraged if it doesn't turn out perfectly.
- Stack crepes immediately after cooking and cover with a clean kitchen towel to keep them warm and prevent drying.
- For extra flavor, try adding a pinch of cinnamon or a splash of Grand Marnier to the batter.
- Crepes can be made ahead and stored in the refrigerator for 2-3 days, making them perfect for advance preparation.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 11g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
