Seriously, these are so easy to make, crêpes no longer have to be reserved for lazy Sunday mornings at home (although, that does sound like the best plan, to me 🥰).
Put on your chef hat…tie up your apron… Let’s make some crêpes! 🇫🇷
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3 TBSP salted butter (melted)
1 C flour
3/4 C milk (or milk substitute)
1/2 C water
2 TBSP sugar
1 tsp vanilla extract
**Optional–2 tiny sous chefs to help crack eggs and pour milk😘**
Add all ingredients to blender
Blend for 10-20 seconds
Let batter rest in fridge for up to 48 hours (I did overnight)
When you’re ready for crêpes…
Heat a 10-inch skillet over medium-low heat
Spray generously with butter-flavor cooking spray (just once, no need to re-apply)
Pour 1/4 to 1/2 C of batter into pan, swirl to create fluffy crepe circle
Let cook for 2 minutes, until the edges turn golden brown
Cook other side for 1 minute
I used my age-old skillet, but…if you’re feeling fancy (or just know you’re going to make these a LOT)…why not spring for this official crêpe pan?
Have fun putting your own spin on the recipe! I mean, the possibilities are endless–roll them with nutella and strawberries, fold them with butter and syrup, make a savory edit with ham and cheese and herbs. Mmm….now I’m hungry! 😋
Tag me @lifeoutofcamo on IG to share your crêpe creations!!