Crepes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
liquid	232%	232%
fat	14%	34%
egg	71%	83%
total sugar	2%	10%
salt	1%	1%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

366 g	1 1/2 cups (350ml) milk ((preferably 2%))
142 g	1 cup (142g) all-purpose flour ((scoop and level to measure))
8 g	2 tsp granulated sugar
2 g	1/4 tsp salt
42 g	3 Tbsp (42g) unsalted butter, (melted)
2 g	1/2 tsp vanilla extract
150 g	3 large eggs
	Butter for pan
	Powdered sugar, (for dusting)
	Desired fillings ((optional))

Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These crepes are amazing! Thank you so much for all the tips, hints, techniques, and secrets that you include in addition to the recipe! It makes things much easier to understand and helps make a better product, versus just putting the recipe! I love the step ” — a cook, 5.0★

“Delicious! I made this recipe. I found pouring the batter in the centre of the pan allows it to flow outward easier to cover the whole 10 inch pan. I used a little more than 1/4 cup per crepe in order to cover the pan quicker. I actually sifted my batter throu” — a cook, 5.0★