From Scratch Amazing Basic Crepes
Slightly sweet and consistently delicious crepes that can be used with a sweet or savory filling!
Ingredients
- 1 ½ cups + 5-7 tsp milk (any percentage)
- 2 cups flour (white or wheat)
- 4 large eggs
- 2 tablespoon + 1 tsp olive oil
- ½ teaspoon almond extract
- 1 tablespoon vanilla extract
Instructions
- In a medium-sized mixing bowl combine flour and milk.
- Add eggs, oil, and extracts and combine until smooth. Don't over mix, some lumps are okay. Put in fridge to let set for at least 20 minutes, or overnight if possible.
- Heat skillet to low-medium heat. Spray pan with olive oil (light spray, not enough to move around on pan).
- Pour batter into the middle of the pan.For a No. 6 cast iron or 7-8 inch skillet, use ¼ cup batter.For a No. 8 cast iron or 9 inch skillet, use ⅓ cup batter. ½ cup will be too much.Add more batter as needed for larger skillets so batter runs to the edge but the finished crepe shouldn't be thick!
- Lift up pan and rock in a circular motion to help spread out batter to a wider and thinner round until the batter reaches the edges. Continue rotating until batter stops spreading.
- Cook 2-3 minutes per side, or until the batter begins to peel away from the edges of the skillet. You shouldn't have to scrape at the edges to lift it, just give it time!Don’t re-spray pan between cooking each crepe.
- Stack cooked crepes on a plate and let them sit for a few minutes before filling. As they cool they'll become more mailable.
Tried this recipe?Let us know how it was!