Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, softened
- Optional glaze: powdered sugar mixed with milk or cream
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, and salt.
- Mix Wet Ingredients: In a separate bowl, combine milk, eggs, melted butter, and vanilla extract.
- Combine Batter: Gradually pour wet ingredients into dry ingredients while whisking to create a smooth batter. Rest for 10–15 minutes.
- Cook Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter and swirl to coat evenly. Cook 1–2 minutes until edges lift and bottom is golden. Flip and cook 1 minute more. Repeat with remaining batter. Stack crepes with parchment paper in between.
- Prepare Filling: Mix brown sugar and cinnamon. Spread softened butter over each crepe, then sprinkle cinnamon-sugar mixture evenly.
- Roll Crepes: Roll each crepe tightly, ensuring the filling stays inside.
- Optional Glaze: Mix powdered sugar with a small amount of milk or cream to create a smooth glaze. Drizzle over rolled crepes before serving.
Notes
Batter resting is key for soft, flexible crepes.
Use medium heat to avoid overcooking or drying out the crepes.
Customize with nuts, chocolate chips, or fruit for added texture and flavor.
Glaze is optional but adds a beautiful finishing touch.
- Prep Time: 15
- Cook Time: 20