Vanilla Crepes

My sister-in-law introduced us to her families famous crepes recipe this past weekend and they were seriously good! I mean, I can’t believe I’ve never had a crepe before!!  Oh em gee… they were IMPRESSIVE .  She made a large batch ahead of time and brought them over.  It was super easy to assemble them quickly so that everyone could eat at the same time.  The kiddos gobbled them up and wanted more!  So put on your seat belt and give this recipe a try.  You can put anything you like on crepes the limit is endless.  They make for a great lunch, dinner, or just smear one with butter and a sprinkle of powdered sugar, rolled up and eaten by hand as  a yummy snack.


2 cups milk

1 and 1/3 cup flour

1 egg

1 tablespoon vegetable oil

1/2 teaspoon baking powder

2 tablespoons sugar

1 tablespoon vanilla extract


 Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.

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.

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!

As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack.


Once you have them ready, slather it up with butter add your favorite fruit or crème cheese filling and sprinkle with powder sugar and for an extra added bonus drizzle with chocolate sauce.  YUM.

And cheers to all the people who have never had crepes before… 🙂


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