Description
Thin and elastic crepes that are soft, flexible, and perfect for sweet or savory fillings. Ideal for breakfast or brunch.
Ingredients
Scale
- 1 1/4 cups whole milk
- 1 1/4 to 2 cups boiling water
- 1 1/4 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 3 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Whisk eggs, sugar, and salt until combined.
- Add milk and mix until smooth.
- Gradually sift in flour while whisking.
- Dissolve baking soda in boiling water and add to batter.
- Slowly pour in boiling water while whisking until batter is thin.
- Stir in vegetable oil and vanilla.
- Rest batter 20 minutes.
- Heat skillet and lightly grease.
- Pour 1/4 cup batter and swirl thin.
- Cook 1–2 minutes, flip, cook 30–60 seconds.
- Repeat and stack crepes.
Notes
- Adjust water slightly for proper thin consistency.
- Reduce sugar and omit vanilla for savory version.
- Store refrigerated up to 3 days.
- Reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 crepe
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg