Vanilla Crepe Batter
Master the art of delicate, paper-thin crepes with this Vanilla Crepe Batter recipe, the perfect blank canvas for both sweet and savory fillings. Crafted with pantry staples like all-purpose flour, whole milk, and eggs, this recipe gets its subtle, aromatic sweetness from pure vanilla extract, while a touch of melted butter ensures irresistibly tender results. The batter comes together effortlessly in just 10 minutes, with an essential 30-minute resting period to create the perfect texture. Whether filled with fresh fruit and cream or savory favorites like ham and cheese, these versatile crepes are an elegant addition to breakfast, brunch, or dessert. Follow the easy step-by-step instructions to achieve golden perfection every time!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1.25 cups Whole milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt to combine the dry ingredients evenly.
In a separate medium bowl, whisk the milk and eggs until fully blended.
Gradually add the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Stir until the batter is smooth and free of clumps.
Whisk in the melted butter and vanilla extract until fully incorporated.
Cover the bowl with plastic wrap or a clean kitchen towel, and let the batter rest for at least 30 minutes at room temperature. This allows the gluten in the flour to relax and ensures tender crepes.
After resting, give the batter a gentle stir. If the batter seems too thick, add a tablespoon of milk at a time until it reaches the consistency of heavy cream.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
Pour approximately 1/4 cup of batter into the pan, quickly tilting and swirling the pan to spread the batter evenly into a thin layer.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 1 minute on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, regreasing the pan as needed.
Serve crepes warm with your choice of fillings, such as fresh fruits, whipped cream, Nutella, or ham and cheese for a savory option.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 40.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 454 mg | 35% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 732 mg | 16% | |
*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.
