Ingredients
3
3 servings
- •1 cup all-purpose flour
- •½ cup white sugar
- •¼ teaspoon salt
- •1 ½ cups milk
- •3 large eggs
- •½ teaspoon vanilla extract
- •1 tablespoon avocado oil, divided, or as needed
- •1 tablespoon unsalted butter, or to taste
- •2 tablespoons maple syrup, or to taste
- •1 tablespoon powdered sugar, or to taste (Optional)
Instructions
- Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
- Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
- Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
- Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
- Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.
Nutritional Facts
Per 3 servings
- Calories: 525
- Carbohydrate: 80g
- Fat: 16g
- Fiber: 1g
- Protein: 15g
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