Homemade Crepes

Prep Time 10

Cook Time 40

Batter Resting Time 30

Total Time 1 20

Servings 40 crepes

Whisk together the eggs and sugar until combined. Pour the approximately ½ cup (121g) milk into the bowl and whisk to combine.
Add the flour in small amounts at a time and whisk to combine. There will be lumps at this point, but that’s ok.
Pour the vanilla extract into the milk and slowly add the remainder of the milk to the batter. Whisk constantly to break up large lumps and to incorporate the wet ingredients completely.
Pour the batter through a strainer and use a spoon or whisk to push the lumps through the strainer.
Rest the batter for 30 minutes to allow the flour to absorb the liquid and the gluten to relax.

Heat your cooking surface to medium and lightly grease it with a thin layer of butter. Re-season between crepes as necessary.
Pour approximately ¼ cup of batter into the pan and spread it out to form a thin circle of batter. If using a skillet, pick up the pan while tilting and rotating it in a circular fashion to cover the bottom. If using a billig, griddle, or baking steel, use a wooden crepe spreader to make crepes approximately 9-10 inches (23-25cm) in diameter.
Cook the batter for 1 minute (or until the bottom is set) and then use a spatula to flip it to the other side. Cook for another 30 seconds to a minute (or until the bottom is set) and then remove the crepe from the pan.
Place finished crepe on a large plate and serve immediately or place on a baking sheet and keep it in a warm oven (100°F/35°C) until ready to serve.

Work quickly when spreading to avoid torn or overly thick crepes.
Keep one end of the spreader in the middle of the crepe at all times to decrease wonky edges.
Use light and even pressure when twirling the spreader in a circle. Don't push down AT ALL.

One of the best parts of crepes is that you can fill them with any flavor combination you want. Make them sweet or savory just by changing the fillings and toppings. If making them savory, leave out the vanilla extract and cut back on the sugar based on your taste.

Crepes are best the day they are cooked.
Keep unfilled crepes in the fridge for 1-2 days in an airtight container before getting dry and stale.
Freeze crepes by allowing them to cool completely to room temperature, stack them with a sheet of parchment or wax paper between each crepe to avoid them sticking to each other, place in a freezer bag (or completely wrap the stack on top of a plate with plastic wrap if the crepes are too large to fit in a freezer bag), and store in the freezer for up to one month.
Reheat crepes in a skillet or place them on a baking sheet and put in a 325°F/160°C oven and heat until thawed and warm.