Recipes Nugget Markets Signature Recipes
Vanilla Crepe Batter
- Prep time
- 10 minutes, plus 30 minutes chilling PT10M
- Cook time
- 15 minutes PT15M
- 18–20 crepes
This vanilla crepe batter makes the perfect base for a variety of sweet fillings, from fruit to chocolate and more.
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons butter, melted
Place flour, eggs, milk, sugar, salt and vanilla in a blender and puree on high for 10 seconds. Scrape down the sides and mix in the melted butter on low speed. Pass batter through a fine mesh sieve to remove any lumps—it should be the consistency of heavy cream. Chill batter for 30 minutes before using.
Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly grease pan with cooking spray, butter or an oiled paper towel. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side for 5–10 seconds. Plate finished crepe and repeat with remaining batter.
Crepes can be stacked on top of each other without sticking. To assemble crepes, place 2–3 ounces of your filling of choice and spread to 1 inch from the edge. Roll or fold as desired, then serve.