This foolproof crepe recipe is super simple to make with just 8 pantry staples. I’m sharing 2 methods: a blender method & a whisk method. Enjoy my time-tested recipe for delicately thin & lacy crepes.
1
In a medium bowl, whisk eggs, sugar, vanilla extract & salt. Stir in warm milk. Add flour & mix until smooth & lump-free
2
Pour in the remaining milk & mix well. Cover & rest for at least 15 mins, or refrigerate overnight.
3
Stir in vegetable oil & baking powder. Mix until the batter is smooth, about a min.
4
In a blender, add all the ingredients & process until smooth. Cover & rest for at least 15 mins, or refrigerate overnight.
5
Heat a non-stick skillet. Pour scant of batter into the hot pan & swirl the pan around, so the batter is evenly distributed.
6
Once the edges start browning, carefully run a spatula around the edges of the crepe. Then insert the spatula under the crepe & flip it over.
7
Cook it until nice & brown on other side, about 30 secs. Transfer it onto a serving plate & continue with the rest of the batter.