Ingredients
Equipment
Method
Instructions
- In a medium bowl, whisk together 4 medium eggs, 1 tbsp (15 g) sugar and 1/3 tsp (2.5 g) salt until combined.
- Add 1 cup (240 ml) of the milk and 1/4 cup (60 ml) avocado oil to the eggs and whisk until blended.
- Gradually whisk in 1 1/3 cups (160 g) all-purpose flour until the mixture is smooth and there are no large lumps.
- Add the remaining 1 cup (240 ml) milk and whisk until the batter is completely smooth and lump-free.
- (Optional) Let the batter rest 10–30 minutes at room temperature for a slightly smoother texture.
- Heat a nonstick or well-seasoned frying pan over medium heat. Lightly grease the pan with a small amount of butter for the first crepe.
- Pour about 60 ml (1/4 cup) of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook until the edges set and the underside is lightly golden, about 1 minute. Flip and cook the other side until lightly golden, about 1 minute.
- For the remaining crepes, continue pouring 60 ml (1/4 cup) portions of batter and cook as before; you do not need to add more butter for each crepe unless the pan begins to stick.
- Stack cooked crepes on a plate and serve warm.
Notes
Notes
While cooking crepes, you don't have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
While cooking crepes, you don't have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.