This Sweet Crepes Recipe is an easy way to make dessert or breakfast and brunch crepes! A sweet batter makes them perfect for sweet and fruit fillings. A thin French inspired batter similar to pancakes.
Melt 3 Tablespoons of butter in the microwave in 30 second intervals. Set aside and let cool slightly, about 3 minutes.
In a blender, combine all ingredients except the remaining solid butter for cooking, and blend until combined, 15-20 seconds.
Chill the batter in the refrigerator for at least one hour, up to 24 hours. This will help the bubbles settle and the crepes less likely to tear.
When ready to cook, heat an 8 inch skillet over medium heat.
Put a small piece of the unmelted butter into the pan and tilt for it to spread across the pan.
When melted, immediately add about 3 Tablespoons of batter to the pan and again immediately swirl the pan, tilting it in a circle, to spread the batter out.A 1/4 measuring cup is 4 Tablespoons, so I like to use this and aim for 3-3.5 Tablespoons, just shy of the cup, for fast and easy pouring.
Put the skillet down and cook 20-30 seconds until the bottom is starting to lightly brown and there is little to no raw batter on top.
Using a spatula, get under the crepe across the middle, gently lift, and gently flip in the pan.
Cook the second side about 10 seconds.
Slide out of the pan onto a baking sheet.
Repeat the process with the remaining batter, letting the crepes stack up on the sheet.Do not place in a warm oven as this dries them out!
Crepes can be filled with your favorite fillings. Store in an airtight container in the refrigerator up to 3 days. Or freeze in a sealed bag/container for up to 2 months. If frozen, thaw completely before pulling them apart.
Notes
If you use a larger pan, you will need to use around 4 Tablespoons (1/4 cup) of batter.Store in an airtight container in the refrigerator up to 3 days. Or freeze in a sealed bag/container for up to 2 months. If frozen, thaw completely before pulling them apart.