Making crepes doesn't have to be intimidating! Gather your ingredients, whisk up the batter, then give it a little rest in the fridge. This crepe recipe is great to whip up the day before, then make the next day.
Crepes are a delicious and easy breakfast or dessert. Our crepe recipe is whisked together, no blender required, and cooks up quickly in a non-stick skillet. Elevated with Unicoi Preserves and creamy cheese, crepes are a versatile and tasty addition to your table.
Whisk together eggs, milk, oil and vanilla. Add flour, and whisk until batter is smooth, with no lumps remaining. Cover and refrigerate at least one hour, overnight is fine.
Cook the crepes
Preheat lightly oiled 8-inch non-stick skillet over medium-high heat. Ladle 1/8 cup of crepe batter into pan, then quickly tilt pan to cover surface with batter. If batter has thickened and doesn't want to spread, thin out the batter with a little more milk. The crepe batter needs to be thinner then pancake batter, more like a thick cream texture.
Cook the crepe until the top has dried, about 2 minutes, then flip, cook briefly, then turn out to a plate. Re-oil skillet as needed.
Continue making the crepes, and stack them on top of each other, until you have cooked all the batter.
Use immediately or covered and refrigerate until needed.
Serving the crepes
Spread each crepe with your choice of cheese and flavor of Unicoi Preserve. Roll and serve, or fold and serve.
Recipe Note
Try these crepes with ice cream and Unicoi Preserves for an extra special treat!
