Basic Crepes Recipe
Thin homemade crepes with an easy batter using a blender. The thin French inspired pancakes are great with sweet or savory fillings and toppings.
Ingredients
- 1 ¾ cups whole milk
- 4 large eggs
- 3 Tbsp extra light olive oil
- 3 Tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour, measured then sifted
- oil or butter, greasing pan
Instructions
Prepare crepes-
- In a bowl, combine eggs, oil, sugar, salt, and milk.
- Add the flour to the mixture and mix again until all the flour is incorporated. Run crepe batter through a sieve.
- Grease the skillet with butter, oil or baking spray.
- Once the skillet is hot, turn heat to medium/high. Pour the crepe batter into skillet and swirl around the skillet so the batter is evenly spread in skillet.
- Once the bottom of crepe is golden, flip the crepe and cook until bottom is golden.
- Repeat with the remaining ingredients.
Notes
Refrigerate crepes tightly covered 1-2 days.
Serve crepes hot or cold.