Butter Crepes
Delightfully thin, buttery, and irresistibly versatile, these Butter Crepes are the ultimate canvas for both sweet and savory creations. Crafted with simple pantry staples like all-purpose flour, whole milk, and melted butter, this easy recipe yields tender, golden crepes with a whisper of vanilla for added sweetness (optional). The batter comes together in minutes and benefits from a short resting period, ensuring a smooth, lump-free texture every time. Perfectly golden and delicate, these crepes cook quickly in a lightly buttered skillet, making them ideal for breakfast, brunch, or dessert. Serve them warm and customize with your favorite fillings—think fresh berries and whipped cream, or ham and cheese for a savory twist. Whether you're a seasoned cook or a beginner, these Butter Crepes deliver elegance and flavor with every bite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.5 cups Whole milk
- 2 Large eggs
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract (optional for sweet crepes)
- 1 tablespoon Unsalted butter (for the pan)
Instructions
In a medium mixing bowl, sift together the flour, sugar, and salt to ensure there are no lumps.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract (if using) until fully combined.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly to create a smooth and thin batter. If lumps persist, strain the batter through a fine-mesh sieve.
Cover the batter and let it rest at room temperature for at least 15 minutes, or refrigerate for up to 24 hours. This allows the ingredients to fully hydrate and ensures tender crepes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter, spreading it evenly.
Once the pan is hot, pour about 1/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan lightly as needed.
Serve the butter crepes warm with your favorite sweet or savory fillings, such as fresh fruit, whipped cream, Nutella, ham, or cheese.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 43.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 534 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
