I didn’t really like Crepes growing up. There came a time where they were the new food that was “in”. To me, they were just this eggy undercooked weird pancake. I just couldn’t be bothered with them. Then, I slowly started to get on the strawberry Nutella crepe bandwagon. They grew on me. I’m obsessed with anything Nutella. Then, Dip n’ Dip happened. We went to Qatar for my sister’s wedding and they had a fancy crepe franchise that was AMAZING. They would drizzle the chocolate at the table for you. Anything you can imagine they would have in crepe form or in a crepe. I was in chocolate heaven.
So when I came back I decided to mess with a recipe to see how good I could get it. They’re actually pretty straightforward to make. And toppings or filling options are endless! Whip up a batch of these. They make for an awesome breakfast or late night snack/dessert. The best part is, they’re practically foolproof!
You want to make this batter ahead of time. You can use it right away if you want, but you get a much better tasting Crepe if you let the batter rest a little. You want everything to make friends and be comfortable with each other. I usually make it the night before just because it’s easier, but it only needs a couple hours to rest.
I almost ALWAYS have to add more milk to the batter. You want the batter to run easily but not be watery either. That being said, sometimes you need to add more milk. I make the batter and refrigerate it and when I’m ready to use it I make a test crepe. If it doesn’t spread easily in the pan, I add more milk. 1 TBSP at a time.
Other than that these are really straightforward. You can stuff them with just about anything you want. Make them savory, or make them sweet. Or make them Blintzes like Zoe at Zoe Bakes does. They’re even great with just a dash of powdered sugar!
- 2 1/3 Cups Milk
- 4 Eggs
- 1/2 tsp Vanilla Extract
- 2 Cups Flour
- 1 TBSP Sugar
- 1/4 Cup Melted Butter (Cooled)
- Pinch of Salt
- Step 1 Dump all the Ingredients in the blender starting with the wet ingredients first (This keeps the flour from clumping at the bottom.)
- Step 2 Blend on high for about a minute. Refrigerate batter for at least two hours.
- Step 3 Heat a nonstick skillet over medium-high heat. Carefully ladle some batter into the skillet and turn the skillet to allow to the batter to coat the whole thing. You need to do this quickly.
- Step 4 Allow the crepes to cook until one side is starting to speckle golden brown. Flip, and cook for another 20 seconds or so.
- Step 5 Stuff or top with your desired toppings!