Crêpes

(makes 12)

This is my third time making crêpes and it’s true what they say, the third time is the charm!

I was fortunate enough to have received the Le Creuset Cast Iron Crêpe pan as a gift (link below) but this can totally be made in a smooth, not stick 10” frying pan and a thin spatula.

The first time I had crêpes was actually in college. There was a restaurant in Manayunk (Philadelphia) that specialized in sweet and savory crêpes and I was hooked instantly! I probably went once a week for my first two months of my freshman year. I always either ordered the chicken pesto crêpe or the Philly cheesesteak crêpe as my meal, and then tried every single dessert crêpe on the menu.

This is an easy, at-home recipe that is sure to impress guests. You can serve them pre-assembled, or make a crêpe filling station to allow everyone to stuff their own (my preference). Added bonus, left over crêpes are AMAZING when filled with ice cream for dessert or a late night snack!

Ingredients:

- 2 eggs

- 1 1/4 cup of milk

- 1 cup of flour

- 2 tablespoons of melted butter, salted

- Dash of vanilla

Instructions:

Put all ingredients into a blender and mix on high until smooth. I like to blend this for about 45-60 seconds until nice and foamy. If you don’t have a blender, you can certainly mix in a bowl with a wisk.

Keep the batter in the blender and stick it in the fridge for one hour. This is an important step to make the crêpes soft and silky. You can certainly make the batter the night before to save time in the morning!

Heat your crêpe pan or frying pan over medium heat and spray gradually with cooking spray. Pour 1/4 cup of your batter in the center and quickly swirl the batter around your pan. You can use the back of a large spoon to help spread the batter into a large, super thin circle.

Cook for 30-60 seconds and flip using a thin spatula. You want the crêpes to become slightly browned. Continue to cook for 30-60 more seconds and remove from heat.

Continue making your crêpes until all the batter is gone. I like to keep the ones I have already cooked on a plate covered with tin foil to keep them warm.

Fill with your favorite toppings and either roll the crêpe up into a mini taco or fold into quarters. It’s that easy!