Name: Sweet Crepes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 Egg; 15 gram Butter; 220 milliliter Milk; Vanilla Extract to taste; 85 gram All-Purpose Flour; 1 teaspoon Granulated Sugar

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Introduction

Sweet crepes are delicate, thin pancakes that can be enjoyed any time of day. Light, versatile, and easy to make, they pair wonderfully with a variety of fillings from fresh fruit to chocolate spread.

Three white plates with light pink and brown floral patterns sit on a wooden surface. Each plate holds one folded crepe. The first crepe is folded into a triangle and topped with a drizzle of dark brown chocolate sauce in a loose zigzag pattern. The second crepe, also folded into a triangle, has a light golden color and is topped with a light drizzle of syrup. The third crepe is folded multiple times into a smaller triangular shape, creating visible layers with a golden brown color and smooth texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Egg
15 grams Butter
220 milliliters Milk
Vanilla Extract, to taste
85 grams All-Purpose Flour
1 teaspoon Granulated Sugar

Instructions

Step 1: In a blender, add the egg, butter, milk, and vanilla extract first, then add the all-purpose flour and granulated sugar.
Step 2: Pulse a few times, then blend for 10 seconds until combined.
Step 3: Scrape down the sides of the blender to remove any flour lumps.
Step 4: Blend again for 20 seconds to ensure a smooth batter. Then, let the batter rest for 45 minutes.
Step 5: Heat a non-stick skillet over medium heat and lightly grease with a small amount of oil.
Step 6: When the pan is hot, pour 1/4 cup of batter into the pan. Tilt and swirl the pan to spread the batter evenly.
Step 7: Cook until the edges start to brown and the batter looks dry on top, about 1-2 minutes, then loosen the edges and carefully flip the crepe with a spatula.
Step 8: Cook the other side for about 20 seconds, then transfer the crepe to a plate. Repeat with the remaining batter.
Step 9: Fill the crepes with your favorite filling, wrap or fold them, and enjoy immediately.

Tips & Variations

For a richer flavor, substitute half the milk with cream or add a splash of orange liqueur to the batter.
Use different fillings such as Nutella, fresh berries, whipped cream, or lemon juice with sugar for variety.
Make sure to let the batter rest to achieve tender crepes without tearing.
If you don’t have a blender, whisk the wet ingredients separately, then gradually add the flour and sugar, whisking until smooth.

Storage

Store cooked crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan over low heat or microwave briefly wrapped in a damp paper towel to keep them soft.

How to Serve

Three white plates with pink flower patterns sit on a wooden board. Each plate has one folded crepe. The closest crepe is folded into four layers, showing a golden brown with a soft texture. The plate to the left holds a similarly folded crepe topped with a drizzle of dark brown chocolate spread. The third plate in the back has a simple crepe with a light drizzle of syrup on top, giving it a shiny look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance. Keep it covered and refrigerated. Give it a gentle stir before using as some separation may occur.

What if my crepes tear while cooking?

Thin the batter slightly with a little more milk if too thick. Use a non-stick pan and cook over medium heat to avoid the crepes sticking and tearing. Handle them gently when flipping.