Learn how to make delicious vanilla crepes. Perfect dish for breakfast, brunch and dessert.
This recipe will make approximately 12-14 crepes, depending on the size of your pan.
320 g (2 1/2 metric cups) of all purpose flour
30 g (2 tbsp) of sugar
2 g (1/4 tsp) of salt
40 ml (2 1/2 tbsp) of vegetable oil
7ml (1/2 tbsp) of vegetable oil to oil the pan
500 ml (2 metric cups) of milk
5 ml (1 tsp) of vanilla extract
120 ml (1/2 metric cups) of warm water
Place the flour in a large size bowl.
Make a well, add salt and sugar, combine the ingredients.
Make a well again, add eggs, vanilla extract, about 150 ml or 1/2 a cup of milk and whisk slightly incorporating the flour.
Once the mixture starts to thicken, gradually add the rest of the milk, then warm water and vegetable oil.
Whisk the batter until the flour is completely incorporated.
Let the batter rest for about 45-60 minutes.
After 45-60 minutes the batter should have “heavy cream” consistency.
Heat nonstick pan over medium heat.
Lightly oil the pan.
Test if the pan is hot enough: take a teaspoon of batter and pour it on the pan, it should cook quickly forming a golden-brown crust.
Use a ladle to pour the batter on the skillet.
Take a portion of the batter and pour on one side of the skillet, rotating the skillet with circular motions to spread the batter evenly.
Cook until the edge of the crepe starts to get golden and crispy, it should take about 1 minute.
Loosen it with spatula, then flip the crepe using your fingertips.
Cook the other side for about 30-45 sec.
If you use nonstick pan you will have to oil it once, at the very beginning, before making crepes.
If not you might need to oil the pan before pouring the batter for each crepe.
Due to the fact that the quantity of flour may vary depending on humidity level, storage conditions, flour brands, protein levels, type of flour, it is important to add it gradually.