Easy Crepes

Ingredients

• 2 large Eggs (room temperature)
• 1.5 cups Milk (2% milk (can use 1% or whole))
• 1 tsp Canola oil (neutral oil (vegetable oil works too))
• 1 cup All‑purpose flour (sifted if possible)
• 0.25 tsp Salt (for basic batter; add extra 0.5 tsp for savory)
• 1 tsp Vanilla extract (optional, for sweet crepes)
• 1 tbsp Granulated sugar (optional, for sweet crepes)
• 1 tsp Butter (for cooking the crepes; melt before adding to pan)
• 2 tbsp Nutella (optional topping)
• 5 medium Strawberries (sliced, optional topping)
• 1 medium Banana (sliced, optional topping)
• 2 tbsp Whipped topping (Cool Whip) (optional topping)
• 1 tbsp Powdered sugar (for dusting, optional)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients and set out the mixing bowl, hand mixer, measuring tools, ladle, skillet, spatula, and optional strainer.

   Time: PT2M

2. Combine Wet Ingredients

   Crack the 2 eggs into the bowl, add 1½ cups milk and 1 tsp canola oil (or melted butter). Mix on low speed until just combined.

   Time: PT3M

3. Add Dry Ingredients

   Add 1 cup all‑purpose flour, ¼ tsp salt, and if making sweet crepes, stir in 1 tsp vanilla extract and 1 tbsp sugar. Mix on medium speed until smooth.

   Time: PT3M

4. Smooth the Batter

   If the batter is lumpy, pour it through a fine‑mesh strainer into a clean bowl. The batter should be thin, almost runny.

   Time: PT2M

5. Rest the Batter (Optional)

   Cover the batter and let it sit at room temperature for 10‑15 minutes or refrigerate up to 1 hour if you have time.

   Time: PT0M

6. Preheat the Skillet

   Place the 8‑inch non‑stick skillet over medium‑high heat. Heat for about 3 minutes until a few drops of water sizzle and evaporate.

   Time: PT3M

   Temperature: medium‑high

7. Butter the Pan

   Add a small pat (≈1 tsp) of butter to the hot skillet and swirl to coat the surface.

   Time: PT1M

   Temperature: medium‑high

8. Pour Batter and Spread

   Using the ¼‑cup ladle, pour batter into the center of the skillet, then immediately lift and tilt the pan, rotating to spread the batter into a thin, even layer.

   Time: PT1M

   Temperature: medium‑high

9. Cook First Side

   Let the crepe cook for 1–1½ minutes until the top is set and the edges lift easily.

   Time: PT1M30S

   Temperature: medium‑high

10. Flip and Finish

    Slide a spatula under the crepe and flip it. Cook the second side for about 20 seconds.

    Time: PT20S

    Temperature: medium‑high

11. Repeat for Remaining Batter

    Transfer the cooked crepe to a plate, repeat steps 7‑10 with the remaining batter, stacking crepes as you go. You should get about 8 crepes.

    Time: PT10M

    Temperature: medium‑high

12. Serve with Toppings

    Spread Nutella, whipped topping, sliced strawberries, bananas, or any favorite fillings on each crepe. Fold or roll and dust with powdered sugar if desired.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

9g

Carbohydrates

30g

Fat

6g

Fiber

1g