Crepes made in a cast iron skillet
This crepe recipe, made in a cast iron skillet or any other skillet, is the one we most often make in our home. They don't stick to the pan and end up being super soft and evenly cooked.
Ingredients
- 500 grams milk, 2 cups
- 57 grams melted butter, ¼ cup
- 25 grams sugar, 2 tablespoons
- ½ teaspoon salt
- 6 eggs, medium size
- 150 grams all-purpose flour
- 2 teaspoons vanilla extract, or 1/2-1 teaspoon vanilla paste
Instructions
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- In a saucepan over medium heat, combine the milk, butter, sugar, and salt. As the butter melts, whisk a few times until fully incorporated into the milk. Remove from the heat before it starts to boil.57 grams melted butter, 500 grams milk
- Preheat a 10-inch (26 cm) cast iron skillet or any other skillet over medium heat.
- In a large bowl, whisk the eggs.6 eggs, 25 grams sugar
- Pour the hot milk over the eggs while whisking.
- Add the flour and whisk vigorously using a balloon whisk until you have a smooth batter.150 grams all-purpose flour, ½ teaspoon salt, 2 teaspoons vanilla extract
- Lastly, whisk in the vanilla extract.
- Note: If the batter feels a bit thick, add a bit more hot water for the desired consistency.
- Using a ladle, pour some of the batter, about ¼-⅓ cup, onto the skillet and swirl to evenly coat the bottom. Cook until it starts to brown on the bottom, flip, and cook for 30-60 more seconds until golden. (If the crepes are browning too fast, turn down the heat a bit, or if they are browning too slowly, turn it up a notch.)
- Place the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.
- Serve with your favorite spread or toppings and enjoy.
Notes
- Use a kitchen scale to ensure accuracy.
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.