Thin breakfast crepes

  • Preparation 5 min
  • Cooking 15 min
  • Servings About 12 thin crepes
  • Freezing I do not suggest

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Thin breakfast crepes

  • 1 cup all-purpose flour
  • 1 cup milk + 1 tablespoon
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • Canola oil for pan

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Preparation

  • In a large mixing bowl, combine all the batter ingredients and whisk vigorously until smooth—no lumps allowed! The batter should be thin, so if it feels too thick, add a little more milk until it reaches the right consistency.

  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of vegetable oil to the center, then use a paper towel to spread it into a thin, even layer across the pan. Keep the oiled paper towel handy—you’ll need it to lightly grease the pan between each crepe. Add more oil as needed.

  • Pour about 1 medium ladle of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer (about 6 inches wide).

  • Cook for 30 seconds, or until the edges start to lift and the bottom turns golden brown. If needed, increase the heat slightly. Flip the crepe and cook for another 10 seconds. Transfer to a plate and cover to keep them soft and moist.

  • Keep going until you’ve used up all the batter. Then, get ready to load them up with your favorite sweet or savory fillings! 🍓🧀🔥