Updated on January' 2018
I love how you van make the batter ahead of time and store in fridge for a day or two and even better you can make them few days ahead and reheat them as well!
Crepes have a reputation for being complicated to make, It takes a little practice at first, but once you get the hang of handling the batter, you should be able to turn them out with ease. Best of all, crepes are wonderfully versatile —
This time I made making sweet Crêpes, and there's just so many delicious ways to serve them, I made with Nutella and sliced bananas...
1/8 teaspoon salt
2 tablespoons granulated white sugar
2 large eggs (room temperature)
1 1/4 cup milk (room temperature)
1 teaspoon vanilla extract (optional)
2 tablespoons (28 grams) melted butter, cooled to room temperature
Nutella and sliced bananas
Skip sugar and vanilla if making savory crepes.