Go Back
The history of crepes dates back to the 13th century in Brittany, France, where they were first made from buckwheat flour. Traditionally, these savory galettes were filled with local ingredients such as cheese, eggs, and ham. As crepes gained popularity, they evolved into the sweeter versions we know today, made primarily with all-purpose flour. The introduction of sweet fillings, including fruits, chocolate, and whipped cream, transformed crepes into a dessert staple. This evolution highlights how food can transcend cultural boundaries, adapting and integrating into diverse culinary traditions.

Vanilla Crepes

Discover the elegance of Delightful Vanilla Crepes, a versatile dish perfect for any meal—be it breakfast, brunch, or dessert. Originating from France, these thin pancakes can be filled with a variety of fresh fruits, decadent sauces, or enjoyed simply with powdered sugar. This easy recipe combines basic ingredients, creating light and airy crepes with a hint of vanilla. Explore the rich history and adaptability of crepes while impressing friends and family with this culinary delight.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

2 large eggs

1 1/2 cups whole milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons melted butter (plus more for the pan)

Optional toppings: whipped cream, fresh fruits, chocolate sauce, or maple syrup

Instructions
 

Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add the milk and vanilla extract. Slowly combine the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Stir in the melted butter until well combined. Let the batter rest for at least 30 minutes to allow the flour to hydrate.

    Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Once hot, lightly grease it with a small amount of butter.

      Cook the Crepes: Pour about 1/4 cup of the batter into the center of the pan. Quickly swirl the pan to spread the batter into a thin layer. Cook for about 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side.

        Repeat: Transfer the cooked crepes to a plate and keep warm. Repeat the process with the remaining batter, greasing the pan lightly as needed.

          Serve: Stack the cooked crepes and serve warm with your choice of toppings. Some delightful combinations include fresh berries with whipped cream, banana slices with chocolate sauce, or simply a sprinkle of powdered sugar with a drizzle of maple syrup.

            Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4 (2 crepes per person)