Try this delicious and versatile crepe recipe. It’s perfect for a Sunday brunch or even as a dessert.
Raise your hand if you love pancakes! If your hand just shot up, then there’s a good chance you’ll appreciate this crepe recipe I’m sharing today.
I love France, mostly because of the amazing pastries. The first time I went was my junior year of college (back when carbs didn’t affect my weight!). I had been studying in Europe all summer and my flight home left out of Paris. I thought I would be a GREAT daughter and bring my mom a chocolate croissant…well, I ate it on the plane. Sorry again, mom!
My love for all pastries still holds true and one thing I loved in France was the crepes. If you aren’t familiar with them, they are a very thin pancake.
There are two types: sweet crepes and savory galettes. Both can have a variety of fillings.
This recipe I’m sharing is delicious and would be perfect for a Sunday brunch. They have a hint of sweetness and vanilla but and are very delicate.
These crepes are amazing with a sprinkle of powdered sugar on top or with some raspberry jam and whipped cream. I have also served them warm with caramel sauce and a scoop of vanilla ice cream as a dessert. YUMMMM!
Brunch Crepe Recipe
Ingredients:
- 2 Cups milk
- 1 Egg
- 3/4 cup all purpose flour
- 1/4 Cup sugar
- 1 Pinch salt
- 1 Tsp vanilla
Directions:
- In a blender, mix the milk and egg until frothy.
- Add the flour, sugar, salt, and vanilla and blend until everything is well incorporated (around 1 minute).
- Let the batter rest in the refrigerator for around 30 minutes (you can also do it overnight but 30 minutes is enough).
- Preheat a big pan over medium heat and grease with some butter.
- Pour around 1/4 cup of the batter and swirl to completely cover the pan.
- Cook for 2 minutes and with the help of a spatula and your hands flip the crepe. Cook for an additional 30 seconds.
- Repeat the process with the rest of the batter.
Brunch Crepe Recipe
Ingredients
- 2 Cups milk
- 1 Egg
- 3/4 cup all purpose flour
- 1/4 Cup sugar
- 1 Pinch salt
- 1 Tsp vanilla
Instructions
- In a blender, mix the milk and egg until frothy.
- Add the flour, sugar, salt, and vanilla and blend until everything is well incorporated (around 1 minute).
- Let the batter rest in the refrigerator for around 30 minutes (you can also do it overnight but 30 minutes is enough).
- Preheat a big pan over medium heat and grease with some butter.
- Pour around 1/4 cup of the batter and swirl to completely cover the pan.
- Cook for 2 minutes and with the help of a spatula and your hands flip the crepe. Cook for an additional 30 seconds.
- Repeat the process with the rest of the batter.
For more great recipe ideas check out my Recipe Page here.
Are there any specific techniques or tips for achieving the perfect crepe texture, whether it’s thin and delicate or thicker and more sturdy?