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Preparation time
10 minutes
Total time:
2 hours 35 minutes
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Ingredients
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500 ml (2 cups) milk
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5 eggs
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2 ml (1/2 tsp) vanilla extract
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310 ml (1 1/4 cups) flour
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2 ml (1/2 tsp) salt
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30 ml (2 tbsp) unsalted butter, melted
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15 ml (1 tbsp) unsalted butter
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Directions
- In a large bowl, whisk together the milk, eggs, and vanilla using a whisk or hand mixer. Gradually incorporate the flour and salt, then beat until smooth.
- Strain the batter and refrigerate in an airtight container for 2 to 24 hours.
- Just before cooking, stir the melted butter into the batter.
- Heat a 20 cm (8 in) non-stick skillet over medium heat. Lightly grease the pan with the remaining butter using a paper towel.
- Pour about 60 ml (1/4 cup) of batter into the pan and spread it using the back of a spoon or by tilting the pan.
- Cook for 1 ½ minutes, then flip the crêpe and cook for another 45 seconds, until golden brown.
- Repeat, cooking one crêpe at a time. Keep cooked crêpes covered lightly with foil.
- Adjust the heat if the crêpes brown too quickly.
Cook these crepes in the Chefclub Crepe Pan, by collecting IGA Stamps until February 11, 2026. All the details on igapromotion.ca
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