Basic Crepes

I love these crepes. The only thing I would change about the ingredient list is to add a tablespoon water per batch (I usually double to make it go further), so they naturally spread out on the pan and are nice and thin. Without the extra tablespoon water, the batter is too thick and creates something more like a pancake than a crepe; you can't roll it up properly. I also add the ingredients differently than the recipe says -- all dry, then all wet (or vice versa); I wouldn't try it the way that's provided because of all of the negative reviews saying they weren't able to get lumps out. In case you're new to baking, I'll add that I measure the flour by spooning it into the measuring cup and leveling it off. If you scoop the flour with the measuring cup directly you'll end up with too much flour. (It may work out fine, but you'll probably need to add more water to make it spread out well.) These are a great crepe for savory fillings, but will work well for sweet fillings too, because the flavor is pretty neutral.

Couldn't get the lumps out of it.

If using a big pan, double the recipe to make around 6 crepes. Add vanilla

I was so proud of these!! I didn't make them thin enough, but they still tasted delicious 😍

Add vanilla extract. It helps to throw the batter in the blender to get the lumps out.

Added vanilla. Simple and delicious.

I normally cut this in half for my wife and I. It makes about 8 crepes for the normal recipe.

good ingredient quantities, bad method. do milk and eggs first, then flour, then butter. works great that way

Added 1/4 teaspoon of vanilla. All ingredients fit perfectly into my bullet mixer. Works best if the pan comes up fully to medium temperature when starting, otherwise the first crepe will look a bit pale and undercooked.