Crepes are a delicious and fun way to eat a snack, meal, or dessert. I remember I had my first authentic crepe in Paris with buckwheat and an egg in the middle. I’ve tasted two types of crepes which were European or Japanese. I personally prefer the crispiness and texture of Japanese crepes while Chai prefers the European style crepes (maybe because he grew up in Europe?) One of the wonderful things about crepes is that they’re so versatile that they can either be savory or sweet! Chai always gets a sweet crepe while I always pick a savory crepe. You can make both or either one with this easy crepe recipe as your foundation below! 😊
Yield: 10 crepes
Time: 20 minutes
- 2 large eggs
- 1 tsp brown sugar
- ¼ tsp sea salt
- 1 ½ cups milk
- 2 cups flour
- In an electric mixer, mix eggs, sugar, sea salt, and milk until well combined. Slowly add flour while mixing. As an alternative, you can use a vitamix and blend until all the ingredients are well combined.
- Spray the bottom of a frying pan with oil over medium-high heat. Using a large ladle, pour the batter into the middle of the pan and swirl the pan around so the crepe gets spread out evenly.
- Once the crepe starts bubbling and 75% of the crepe turns into a golden color, use a spatula to flip the crepe over and let it cook on the other side for approximately 30 seconds to a minute or until it turns golden brown.
- Remove from heat and repeat the process until batter is used. Serve crepes with sweet or savory toppings.