Ingredients:

  • 1 cup (125g) all-purpose flour (plus more for dusting)
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar (optional, omit for strictly savory crêpes)
  • 1 1/4 cups (300ml) whole milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 1/2 teaspoon vanilla extract (optional, omit for strictly savory crêpes)

Instructions:

  1. Whisk together flour, salt, and sugar (if using) in a large bowl.
  2. In a separate bowl or blender, whisk together milk, eggs, melted butter, and vanilla extract (if using).
  3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing.
  4. Strain the batter through a fine-mesh sieve to remove any lumps.
  5. Cover the bowl and refrigerate the batter for at least 30 minutes (or up to 24 hours).
  6. Heat a non-stick crêpe pan or skillet over medium heat.
  7. Lightly grease the pan with melted butter.
  8. Pour approximately 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
  9. Cook for 1-2 minutes, or until the edges start to lift and the underside is lightly golden brown.
  10. Using a rubber spatula or thin turner, carefully flip the crêpe.
  11. Cook for another 30-60 seconds, or until the other side is lightly golden brown.
  12. Remove the crêpe from the pan and place it on a plate.
  13. Repeat with the remaining batter, stacking the cooked crêpes on the plate.
  14. Fill with your favorite sweet or savory fillings.
  15. Serve immediately.