Try this delicious and versatile crepe recipe. It’s perfect for a Sunday brunch or even as a dessert.
Raise your hand if you love pancakes! If your hand just shot up, then there’s a good chance you’ll appreciate this crepe recipe I’m sharing today.
I love France, mostly because of the amazing pastries. The first time I went was my junior year of college (back when carbs didn’t affect my weight!). I had been studying in Europe all summer and my flight home left out of Paris. I thought I would be a GREAT daughter and bring my mom a chocolate croissant…well, I ate it on the plane. Sorry again, mom!
My love for all pastries still holds true and one thing I loved in France was the crepes. If you aren’t familiar with them, they are a very thin pancake.
There are two types: sweet crepes and savory galettes. Both can have a variety of fillings.
This recipe I’m sharing is delicious and would be perfect for a Sunday brunch. They have a hint of sweetness and vanilla but and are very delicate.
These crepes are amazing with a sprinkle of powdered sugar on top or with some raspberry jam and whipped cream. I have also served them warm with caramel sauce and a scoop of vanilla ice cream as a dessert. YUMMMM!
Brunch Crepe Recipe
Ingredients:
- 2 Cups milk
- 1 Egg
- 3/4 cup all purpose flour
- 1/4 Cup sugar
- 1 Pinch salt
- 1 Tsp vanilla
Directions:
- In a blender, mix the milk and egg until frothy.
- Add the flour, sugar, salt, and vanilla and blend until everything is well incorporated (around 1 minute).
- Let the batter rest in the refrigerator for around 30 minutes (you can also do it overnight but 30 minutes is enough).
- Preheat a big pan over medium heat and grease with some butter.
- Pour around 1/4 cup of the batter and swirl to completely cover the pan.
- Cook for 2 minutes and with the help of a spatula and your hands flip the crepe. Cook for an additional 30 seconds.
- Repeat the process with the rest of the batter.
Brunch Crepe Recipe
Ingredients
- 2 Cups milk
- 1 Egg
- 3/4 cup all purpose flour
- 1/4 Cup sugar
- 1 Pinch salt
- 1 Tsp vanilla
Instructions
- In a blender, mix the milk and egg until frothy.
- Add the flour, sugar, salt, and vanilla and blend until everything is well incorporated (around 1 minute).
- Let the batter rest in the refrigerator for around 30 minutes (you can also do it overnight but 30 minutes is enough).
- Preheat a big pan over medium heat and grease with some butter.
- Pour around 1/4 cup of the batter and swirl to completely cover the pan.
- Cook for 2 minutes and with the help of a spatula and your hands flip the crepe. Cook for an additional 30 seconds.
- Repeat the process with the rest of the batter.
For more great recipe ideas check out my Recipe Page here.
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