Parisian Crepes Will Make You the Star of Brunch

These Parisian Crepes are amazing in so many ways! Crepes are easy to make with common ingredients and can be served savory or sweet. They are elegant and can be served as a brunch main or a fancy dessert! They are paper-thin and buttery and have an unbelievably velvety texture with crispy bits throughout. These crepes get devoured at my house almost every Sunday morning! This recipe makes a large batch if you are having a brunch party or if you would like to freeze some. Feel free to divide it in half for a smaller batch. My boys ask for these more than anything else. They love stuffing them with Nutella and strawberries! I adore mine with maple syrup and freshly whipped cream!

Whenever a craving calls you can make crepes with common ingredients that you have on hand!

• Large Eggs
• Milk - I use 2% but you can also use whole milk.
• Vanilla Extract
• All-Purpose Flour
• Vegetable Oil
• Salt
• Butter for cooking

1. Combine all the wet ingredients.
2. Whisk together dry ingredients.
3. Mix all ingredients together with an immersion blender.
4. Heat a nonstick pan with melted butter
5. Cook the crepe for 1 minute.
6. Flip, and cook for an additional 30 seconds.

*Scroll for the full recipe card below!

Crepes have a lighter texture than pancakes. Crepes do not have a leavening agent like baking soda or baking powder like pancakes do so they don't expand and rise. They remain thin and pliable so you can roll and stuff them with your favorite fillings.

Crepes in France are 12 inches wide and served wither savory or sweet, combinations include:

There are a couple of ways that you can fold crepes, here are my 3 favorite ways:

• Use the first crepe as a test. Test your heat and generously butter the pan. Make adjustments to the heat if necessary.
• Be sure that you don't flip your crepe too soon. Use the corner of the spatula to take a peek at the color and texture before flipping.
• If you are making crepes for a crowd, enlist some help and have 2 pans going to speed up the process.
• Stack cooked crepes on a plate and cover loosely with foil to keep them warm while you are cooking the rest of the batch.

Leftover crepes and be stored stacked with a square of wax paper or parchment paper between crepes for up to 3 days in the refrigerator.

Unfilled crepes can be frozen, stacked with layers of parchment or wax paper in between in a freezer-safe zip-top bag. When ready to consume thaw completely in the refrigerator.

Refrigerated or frozen crepes can be reheated by either placing them in the microwave covered with a damp paper towel in 30-second increments or in a nonstick pan greased with butter on medium heat for 20- 30 seconds per side.