Description

A basic crepe recipe that is perfect for sweet or savory fillings. Customize according to what you want to fill them with. This version tastes great to eat on its own.

Ingredients

Scale

2 eggs
1 cup milk
1 tablespoon butter, melted
2 teaspoons lemon zest
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon vanilla (leave out if making savory crepes)

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Instructions

Place all ingredients in a blender and blender for 60 seconds or until the batter is smooth.
Let the batter rest for 30 minutes at room temperature so the gluten can relax.
Preheat a crepe pan over medium-high heat. With a paper towel spread a thin layer of butter over the bottom of the pan.
Measure 1-/4 – 1/3 cup of batter into the pan. Lift the pan and tilt and swirl the batter so it spreads across the bottom of the pan.
Return the pan to the burner and cook until the edges become paper and the center is almost set.
Using a thin spatula, gently flip the crepe to the other side. Cook for 30 seconds more and remove the crepe from the pan and rest on a plate or baking sheet.
Wipe any residue from the pan with the paper towel.
Repeat with the remaining batter.
Serve the crepes with butter and a dusting of powdered sugar to garnish. Offer fruit and syrup on the side.

Notes

If you want to make savory crepes, omit the vanilla, and add 1 teaspoon fresh minced parsley or chives. Add 1/2 cup black pepper and 1 tablespoon parmesan cheese.

You can prepare the batter one day ahead and refrigerate the batter until you are ready to cook. Check the consistency, you may need to add 1 tablespoon milk or water to thin the batter out.