Classic Crepes Recipe: A Deliciously Thin Delight

Serving: Serve crepes with a dusting of powdered sugar, fresh fruit, whipped cream, Nutella, or your favorite filling. For savory crepes, try filling them with cheese, ham, spinach, or sautéed mushrooms.
Storage: Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, stack them between sheets of parchment paper and warm in the microwave or on a skillet over low heat.
Variations:

Sweet Crepes: Add 1 tbsp of sugar to the batter and use vanilla extract for extra sweetness. Serve with fruit, jam, chocolate, or whipped cream.
Savory Crepes: Omit the sugar and vanilla extract. Fill with savory ingredients like sautéed spinach, mushrooms, cheese, or chicken.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that works well for baking and crepes.
FAQ:
Q: Can I make the crepe batter ahead of time?
A: Yes, you can prepare the batter up to 24 hours in advance. Store it in the refrigerator in an airtight container and give it a good whisk before using.

Q: Why is my crepe batter lumpy?
A: If your batter is lumpy, try whisking it more thoroughly or using an electric mixer to smooth it out. You can also strain the batter through a fine-mesh sieve to remove any lumps.

Enjoy your homemade crepes! Whether you’re filling them with sweet or savory ingredients, these crepes will become a go-to recipe for any occasion!