Title Value
All-purpose flour
1 cup
White sugar
½ cup
3. Salt ¼ teaspoon
4. Milk 1 ½ cups
3 large
6. Vanilla extract ½ teaspoon
Avocado oil, divided, or as needed
1 tablespoon
Unsalted butter, or to taste
1 tablespoon
Maple syrup, or to taste
2 tablespoons
Powdered sugar, or to taste (Optional)
1 tablespoon


1 . Stage

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.

2 . Stage

Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.

3 . Stage

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.

4 . Stage

Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.

5 . Stage

Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.