Master homemade Crepes in minutes with just 6 ingredients! Then fill these French-style pancakes with your favorite toppings like berries, whipped cream, or Nutella.
In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
Add flour and whisk until smooth. Add the milk and vanilla, and whisky vigorously until completely smooth.
In a 10 1/2-inch skillet over medium heat, heat 1/2 teaspoon butter until melted. Add 1/2 cup batter and tilt pan until evenly distributed.
Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer.
Remove from heat. Fold or roll and serve with fresh berries and whipped cream if desired.
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Notes
Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes.
Yield: This easy Crepes recipe makes 8 (10-inch) crepes.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.