Ingredients
Equipment
Method
- Blend Ingredients: Add all ingredients to a blender and blend until smooth. Let the mixture sit for 5 minutes to rest.
- Prepare the Pan: While the mixture rests, heat a non-stick or crepe pan over medium-high heat. Dip a paper towel in vegetable oil and lightly coat the pan. Repeat this step before cooking each crepe.
- Cook the Crepes: Once the pan is hot, pour about ¼ cup of the batter into the pan for each crepe. Swirl the pan to evenly spread the batter. Cook until the top of the crepe is no longer wet and the bottom is light brown, approximately 1 to 2 minutes.
- Flip the Crepe: Run a spatula around the edge of the pan to loosen the crepe, then flip it over and cook the other side until it is also light brown, about 1 minute more.
- Plate: Transfer the cooked crepes to a plate and keep them warm. Continue making crepes with the remaining batter.
- Serve: Add your favorite toppings. I recommend Nutella and fresh fruits.
Notes
To Store:
Fridge: Stack cooled crepes with a small piece of parchment paper between each one, wrap tightly and store for up to 3 days.
Reheat: Warm individually in a skillet for 30 seconds each side or microwave for 15 to 20 seconds.
Freeze: Place parchment paper between each crepe, seal in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge.
Let the batter rest for 5 minutes before you start cooking. This gives the gluten time to relax and makes the crepes easier to spread and flip without tearing.
The first crepe is almost always a test crepe. The pan needs to reach the right temperature and the first one rarely comes out perfect. Do not stress about it, just keep going.
Swirl the pan as soon as you pour the batter in. You want to move quickly so the batter covers the whole base in a thin even layer before it starts to set. Tilt and rotate until it covers edge to edge.
Stack finished crepes on a plate as you go. They will not stick together and this keeps them warm while you finish the batch.