Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon (1g) salt
  • 1 tablespoon (12g) granulated sugar
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing the pan
  • 1 teaspoon vanilla extract (optional)
  • Zest of 1 lemon (optional)

Instructions:

  1. Whisk together flour, salt, and sugar in a large bowl.
  2. In a separate bowl, whisk together milk and eggs.
  3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Don't overmix!
  4. Stir in the melted butter.
  5. (Optional) Stir in vanilla extract and lemon zest.
  6. Cover the batter and let it rest in the refrigerator for at least 30 minutes (or up to 2 hours).
  7. Heat a lightly greased crêpe pan or skillet over medium heat.
  8. Pour about 1/4 cup (60ml) of batter onto the hot pan, immediately swirling the pan to evenly distribute the batter into a thin circle.
  9. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
  10. Use a thin spatula to carefully flip the crêpe.
  11. Cook for another 30-60 seconds, or until the second side is lightly golden brown.
  12. Remove the crêpe from the pan and stack it on a plate. Repeat with the remaining batter, greasing the pan as needed.
  13. Fill and fold or roll the crêpes with your desired fillings. Serve immediately.