French Crepes Recipe - Little Sunny Kitchen

Prep Time 5

Cook Time 10

Rest Time 30

Total Time 45

In a blender or food processor, combine milk with vegetable oil or melted butter, eggs, flour, sugar, and salt.
Blend at medium speed for 20 seconds, stop and scrape the sides of the blender jug with a spatula, and blend for 10 more seconds. Allow to mixture to rest for 20-30 minutes or overnight in the fridge.
Heat a 9-10 inch pan on medium high heat, and brush with a very small amount of butter, add ¼ cup of crepe batter to one side of the pan (preferably the top corner/opposite to the handle) and very quickly swirl to coat the pan with batter. If there are any holes, add a little more batter to cover them.
Cook until the sides of the crepe become golden, then flip and cook for 30 more seconds. Remove onto a clean plate, or cutting board or sheet pan. Repeat with the remaining batter (no need to add butter to the pan each time before adding the batter).
Serve with whipped cream, sweetened condensed milk, chocolate, fresh fruit, fruit compote, honey, ham and cheese, etc.

Use a blender or food processor to make crepe batter with no lumps.
Allow the batter to rest for 20-30 minutes if you have the time. This lets the gluten in the flour relax, and results in silky-smooth crepes.
These crepes will hold any filling you like! Try them with sweet or savory fillings.
A non-stick pan is the best choice for making crepes unless you have a crepe pan. A well-seasoned cast iron skillet can also be used.
¼ cup of batter is perfect for a 10-inch skillet. You may need to adjust the amount if you're using a different size pan.
To make the process go more quickly, try using two pans at once.
To Freeze: Roll the crepes up and then flash freeze for an hour. Once firm, transfer them to a ziptop bag. You can also freeze the crepes with fillings inside. Freeze for up to 3 months.
Make them gluten free: I tested this recipe with 1:1 gluten-free flour as well as all-purpose flour. Both were perfect!