Skillet Crepes
Make a tasty and protein-packed breakfast (or dessert!) with this easy skillet crepes recipe. Made with lots of eggs and paired with the filling of your choice, these homemade crepes are satisfying and flavorful.
Servings: 8 crepes
Calories: 146kcal
Equipment
- Medium skillet
Ingredients
- 6 eggs
- 1 cup milk
- 1 tsp vanilla
- 2 tbsp sugar
- 3/4 cup flour
- 2 tbsp butter for cooking
Instructions
- In a large mixing bowl, whisk together the eggs, milk, vanilla, sugar, and flour until the batter is smooth and no lumps remain. You can also toss everything in a blender or food processor if you prefer.
- Heat a skillet over medium heat and add a bit of butter to coat the pan.
- Pour in the batter, about 1/3 cup per crepe.
- Cook for 1 to 2 minutes, just until the bottom sets and the top isn’t runny anymore. Flip and cook for another 30 to 45 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed between batches.
Notes
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- I like to fill my crepes with cream cheese and jelly or fresh fruit. See the post above for more ideas!
- Timing is everything! Don't flip your crepe too early, or it will likely tear. You want the crepe to be set before flipping!
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- Make sure you get all the lumps out of the batter. Because crepe batter is so thin, lumps of flour will be very noticeable in the final product. Running the batter through the blender is a good idea if you're having trouble getting it smooth.
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- This is a very runny batter; that's how you get such thin, delicate crepes.
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- Leftovers can be stored in the fridge in an airtight container for a few days.
- Be sure to check out the step-by-step images above as well as my video tutorial in the recipe card. Though I used sourdough in the video, the process is still the same!