Ingredients and Weight:
- All-purpose flour: 1 cup (120 grams)
- Granulated sugar: 2 tablespoons (25 grams)
- Salt: 1/4 teaspoon (1 gram)
- Eggs: 2 large
- Milk: 1 cup (240 milliliters)
- Vanilla extract: 1 teaspoon (5 milliliters)
- Unsalted butter, softened: 1 tablespoon (14 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking constantly until smooth.
- Let the batter rest for at least 30 minutes, or up to overnight.
- Heat a lightly greased 10-inch skillet over medium heat.
- Pour 1/4 cup of batter into the skillet and swirl to coat the bottom.
- Cook the crepe for about 2 minutes per side, or until it is golden brown and cooked through.
- Remove the crepe from the skillet and keep warm.
- Repeat steps 6-8 to make the remaining crepes.
Nutritional Information (per crepe):
- Calories: 200
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 5 grams
Dish Characteristics:
- Thin, delicate, and slightly crispy
- Soft and fluffy on the inside
- Sweet and flavorful with a hint of vanilla
- Versatile dessert that can be filled with various fruits, chocolate, or ice cream
User Comments:
- "These crepes were absolutely delicious! The vanilla flavor was perfect and the texture was light and fluffy."
- "I filled these crepes with strawberry jam and whipped cream, and they were the perfect way to start my day."
- "These were so easy to make, and they were a big hit with my family. I will definitely be making them again."
Special Precautions and Tips:
- Be sure to whisk the batter well to prevent lumps.
- Let the batter rest for at least 30 minutes before cooking to allow the gluten to relax, which will result in more tender crepes.
- Use a nonstick skillet to prevent the crepes from sticking.
- If the crepes are too thick, they will be difficult to cook evenly.
- You can store the crepes in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
