Perfect Crepes
Perfect Crepes are thin, delicate pancakes that can be filled with sweet or savory ingredients, making them a versatile dish for any meal of the day.
Ingredients
For the Crepe Batter
- 2 cups all-purpose flour
- 2 1/4 cups milk
- 1/4 cup sugar
- 4 large eggs
- 1/4 cup melted butter or oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese
- 2 1/2 tablespoons powdered sugar
- 8 ounces whipped topping
Instructions
Preparation
- Beat together the flour, milk, sugar, eggs, oil, and vanilla until the batter is completely smooth. A blender works great for this.
- Let the batter rest for about 30 minutes to an hour for the best texture.
Cooking Crepes
- Brush a medium-sized pan with olive oil and heat it on medium heat.
- Once hot, pour about 1/4-1/2 cup of batter into the pan.
- Use a circular hand motion to swirl the batter into a thin, even circle.
- Cook for 30-40 seconds until the edges start to dry and tiny bubbles form. Then flip the crepe and cook the other side briefly.
- Continue with the rest of the batter.
- Serve your crepes with fresh fruit, spreads, jams, or a dusting of powdered sugar.
Making the Filling
- If you want a cream cheese filling, beat the cream cheese and powdered sugar together until smooth, then fold in the whipped topping.
- Place 2 tablespoons of filling on each crepe, fold or roll it up, and enjoy!
Notes
To store leftover crepes, let them cool completely and stack them between layers of parchment paper. Place them in an airtight container in the fridge for up to three days. You can also freeze them by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They will last for about two months.