In a mixing bowl, you’re going to combine all of your ingredients, and then whisk until no lumps remain. If time allows, we strongly recommend letting your batter rest in the fridge for approximately 30 minutes before making your crêpes. This is not a requirement; however, your crêpes are likely to turn out much better if you allow the rest time.
When you’re ready to make your crêpes, take a medium or large (approximately 7 inches in diameter or larger) and place it on your burner over medium heat. Allow just the pan to heat until the pain itself is hot.
Spray your pan with non-stick cooking spray. Then take ¼ cup of batter, and pour it into the center of your pan.
Immediately pick the pan up from the burner and tilt it every which way so that your crêpe spreads out thin and covers the bottom of your pan.
Place the pan back on your burner and allow your crêpe to cook until it is ready to turn over.
Watch for it to turn a light golden brown on the bottom, and you should see the edges of your crêpe begin to pull away from the pain. These are both ways to tell when your crêpe is ready to turn over. Carefully flip and allow the crêpe to cook for approximately one minute on the remaining side before placing your crêpe onto a plate.
Fill your crêpe, fold, and top as desired. Serve right away and enjoy!
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