These thin pancakes are so easy and versatile. And oh wait, delicious! If you have picky eaters, fear not, you can easily set up a buffet of crepe stuffers and everyone can add what they like. If you need some ideas we’ve come up with a savory and sweet option, check them out!
Makes 12-15 (depending on pan size)
3 tablespoons melted butter
1 ½ cup milk
2 tablespoons sugar
1 ½ cup all purpose flour
In a large mixing bowl melt the butter. Add the eggs, milk and sugar while whisking. Sift in the flour a little at a time and continue to whisk until the flour is completely mixed in with no lumps.
Let the batter rest for 15-25 minutes.
Heat a medium sized skillet over medium heat. Lightly oil the skillet and pour in ¼ cup of the batter. Tilt the pan in all angles to create a thin layer of batter over the bottom of the pan. Cook for two minutes, until the bottom is golden brown, then flip the crepe and cook for an additional two minutes.
Transfer the finished crepe to a large plate and continue the process until the batter is gone.
Crepe batter keeps in fridge for up to 2 days and cooked crepes stay fresh in fridge for 3 days.