Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups (300ml) milk
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon (12g) granulated sugar (optional, for sweeter crêpes)
  • 1/2 teaspoon vanilla extract (optional)

Instructions:

  1. In a blender or mixing bowl, combine flour, salt, sugar (if using), and eggs.
  2. Gradually pour in the milk while blending or whisking, ensuring no lumps remain.
  3. Blend or whisk in the melted butter and vanilla extract (if using).
  4. Cover the batter and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in more tender crêpes.
  5. Heat a non-stick crêpe pan or skillet over medium heat. Lightly grease the pan with melted butter.
  6. Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly.
  7. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
  8. Carefully flip the crêpe using a spatula and cook for another 30-60 seconds on the other side, until lightly golden.
  9. Transfer the cooked crêpe to a plate and repeat the process with the remaining batter, stacking the crêpes as you go. Remember to grease the pan as needed.
  10. Fill the crêpes with your desired fillings and fold or roll them up. Serve immediately.