Ingredients
3 eggs
1¼ cups milk
2 tbsp unsalted butter, melted
1 tbsp unsalted butter, room temperature
3 tbsp sugar
½ cup flour
chocolate syrup
whipped cream
candy sprinkles
Preparation
Beat the eggs and milk in a medium-sized bowl.
Sift the flour and sugar then combine until smooth. If you use an electric mixer, you may need to let the batter settle to avoid any air bubbles.
Add melted butter and stir.
Heat a non-stick pan over medium heat. Use a small pan to make more crepes if you want a variety of fillings. If not, use a bigger pan for larger crepes.
Add a ½ teaspoon of butter to the pan and allow it to melt and spread.
Pour the batter directly into the middle and then spread around the pan until it just reaches the edges. Depending on the size of your pan, the amount of batter per crepe will vary but typically, about ¼ cup is enough.
If needed, add more batter if you don’t have enough to just coat the pan. The batter will set and the edges will turn slightly brown when they are ready to flip. This takes about a minute for the first side and about 45 seconds for the second side.
Using a flat long spatula or rubber spatula, loosen the edges all around the crepe, then flip. After the first crepe, you shouldn’t need any more butter for the pan and after loosening the edges, you should be able to flip them by flicking the pan. If not, using the spatula works just fine.
Your finished crepes should have brown spots all over but should not be completely brown. Stack the crepes on a plate and cover with foil to keep warm.
Serve with honey, Nutella, fresh fruits, whipped cream, maple syrup, or any other toppings! You can either roll them, fold them into quarters or top them. Enjoy!
