Make crêpes at home with this foolproof recipe! Making crêpes is simpler than you think. This recipe works with all-purpose, whole wheat, and buckwheat flour.
– ¾ cup all-purpose, whole wheat or buckwheat flour – 2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes) – Optional: 1 teaspoon vanilla extract (for sweet crepes) – ¼ teaspoon salt – ¾ cup milk of choice – 2 large egg – 1 tablespoon unsalted butter, melted (plus more butter for greasing the pan)
Mix everything in a blender, food processor, or large bowl. Blend, process, or whisk by hand until smooth, scraping down the sides at least once.
Once there are no large flour lumps, set the bowl aside. Heat a medium-sized stainless steel or non-stick skillet over medium heat. When the pan is hot, add a little butter.
Rub butter evenly and lightly with a clean rag or paper towel. Pour batter into pan using ¼ cup. To cover the base evenly, pour batter into a pan tilted 45 degrees towards you and swirl it.
Cook the pancake until matte on top and brown on bottom in 1 minute. Wide silicone spatula loosens edges and flips pancakes.
Once lightly speckled, place the pancake on a plate. Add a little butter and wipe the skillet until batter is gone. Roll or fold one pancake into quarters and top.
Enjoy! Store leftover crepes stacked and covered in the fridge for 4 days before topping. Place parchment paper between crepes and freeze for three months to prevent sticking.