6 tbsp. butter, melted, plus extra butter for cooking
1/4 c. granulated sugar
3 large eggs
1/4 tsp. salt
1 1/2 c. whole milk
1/2 c. powdered sugar
An 8-inch nonstick skillet
A heat-proof spatula
Fruit, jam, melted chocolate, or other filling of your choice
the crepe batter
Blend the flour, butter, sugar, eggs, and salt in the blender until
smooth. Slowly add ¼ cup of milk at a time until the batter turns into
a liquid. You’ve added enough milk when the batter has a pourable consistency.
the batter to set
Leave the batter to set in the blender for 20 to 30 minutes. This allows
the air bubbles to settle, which helps create a lighter, fluffier crepe!
Heat the skillet
Drop 1 to 2 teaspoons of butter into the skillet and turn the heat up
to a medium-high setting until the butter has melted. Lower the heat
to a low-medium setting to prepare for the crepe making.
up the first crepe
Add 3 tablespoons of batter to the hot pan and lift the pan slightly
off the heat to swirl the batter evenly around the bottom of the pan.
Set back on the stove and let it cook for 45 to 60 seconds until it
is very lightly browned.
Gently slide the spatula under the crepe and turn it over in the pan.
Let it cook for 45 to 60 seconds before transferring it to a serving
Store the crepes in a warm oven as you make
them so they stay soft and moist.
the rest of the crepes
Continue to butter, pour, cook, and flip until all of the crepe batter
is used up. Sprinkle powdered sugar over the warm crepes before filling
them with fruit, jam, or melted chocolate, or enjoy them as is!