Crepes…. so many childhood memories are tied to them. Sometimes I think I make them out of nostalgia for my long gone youth. These homemade vanilla crepes certainly accomplish the job of comforting anyone who is lucky to taste them. Who could refuse a sweet crepe for breakfast and/or dessert?
Especially if you stuff these crepes with various fillings or just eat them plain, with a cup of sweetened tea or coffee. Dust the crepes with some powdered sugar if you like. They make great comfort food.
These crepes are made using a regular stainless steel frying pan and a non-stick spray. No need for a special crepe maker. Make sure to measure the flour properly, by sifting it first, so that your batter consistency is just right (on the thinner side). Because these are vanilla crepes, you can literally just eat them plain, dusting them with confectionary sugar, or by folding in your favorite fruit preserves. These crepes go especially well with cherry preserves!
How to make crepes in a regular frying pan, from scratch
Prep time: 20 min
Cook time: 1 hour
- 2 cups milk
- 1 and 1/3 cup flour
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- 1 teaspoon (up to 1 tablespoon – for more pronounced flavor) vanilla extract
1) Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.
2) Heat frying pan until very hot (on high heat on stove top), spray it with a non-stick spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.
3) Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip! You can see it on my photos below.
4) Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.
5) As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one.
Wondering what to serve your freshly made crepes with? Check out more crepes recipes here:
- Light and skinny Southwestern breakfast crepes
- Strawberry and Nutella crepes
- Lemon sugar dessert crepes
- Crepes with strawberries, bananas, and peanut butter
- 4th of July Crepes
- Crepes with creamy chicken and mushroom filling
- Easy crepes with jam or fruit preserves
- Crepes with caramelized apples and creamy ricotta cheese filling
- Dessert crepes with ricotta cheese, berries, and kiwi
- Apple cinnamon crepes, or apple pie – in a crepe!
- Crepes with ricotta cheese and blueberries
- Crepes with agave-ricotta cheese filling, topped with pears roasted in honey
- How to make crepes in a regular frying pan, from scratch