Basic crepes are anything but boring. Plus, they're super easy to make without any special equipment needed. These homemade crepes are delicate, buttery, and the possibilities for filling them are practically endless!
1 cup flour
1 tbsp granulated sugar omit if making savory crepes
1/4 tsp salt
2 large eggs
1 cup milk ¼ cup water
3/4 tsp vanilla essence omit if making savory crepes 2 tbsp butter melted and slightly cooled
Additional melted butter for the pan
Using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours). Once the crepe batter has chilled, heat a nonstick skillet over medium heat.
Lightly brush the pan with oil or melted butter (I prefer butter).
The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan).
Stir the crepe batter once more briefly before proceeding. Lift the pan off the heat and portion about 1/4 cup of crepe batter onto the pan.
Gently tilt and swirl the pan so the batter forms a thin circle and return to heat.
Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe.
Cook on the other side until a light golden brown.
Transfer to a plate spread a tsp of melted butter over. Sprinkle mixed sugar and cinnamon according to your taste.
Repeat with remaining batter, brushing the pan with additional oil or butter as needed.
You could omit the cinnamon butter and add your own filling.