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Serve warm, stacked or folded with fillings.
Store leftover crepes in the fridge for up to 2 days.
Reheat in a pan or microwave, or enjoy cold with sweet toppings.
Freeze stacked crepes with parchment in between for up to 1 month.
Variations
Make savory crepes: skip vanilla and add herbs or grated cheese to the batter.
Use whole wheat flour for a healthier version.
Add orange zest or cinnamon for extra flavor in sweet crepes.
FAQ
Can I make the batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours.
Why let the batter rest?
Resting helps hydrate the flour fully and results in softer, more elastic crepes.
Can I use plant-based milk?
Absolutely. Almond, oat, or soy milk work well in this recipe.
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