Homemade crepes are light, airy, and easy to make with a buttery crisp edge. Enjoy them sweet or savory, rolled, folded, or stacked with your favorite toppings and fillings!
In a small bowl, add the flour and salt and stir to combine.
In a medium mixing bowl, add the eggs and whisk.
Add the milk, oil (and vanilla if using) and mix to combine well.
Slowly add the flour and salt mixture into a batter and whisk gently until there are no clumps. (The batter should be smooth)
Heat a medium-sized nonstick pan over medium heat add lightly grease with butter or oil.
Pour ¼ cup of batter into the center of the pan. (shake the pan slightly to spread the batter thin)
Cook for 2-3 minutes or until the starts to get firm.
Flip the crepe and cook for additional 2 minutes until golden brown.
Serve immediately with favorite toppings - sliced fresh fruit, powdered sugar, maple syrup, melted chocolate, jelly.
Notes
Use melted butter instead of canola oil.Substitute almond milk, if desired.Store in an air tight container in the refrigerate for 2-3 days.Keep crepes warm by heating the oven to its lowest setting and place a plate or sheet pan in the oven.Place each crepe in the oven as they cook until ready to serve all together.