Ingredients:

  • 1 cup (125g) all-purpose flour (plain flour), spooned and leveled
  • 1/4 teaspoon salt (1.5ml)
  • 1 tablespoon (12g) granulated sugar
  • 1 1/4 cups (300ml) milk (whole or semi-skimmed work best)
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing the pan
  • 1/2 teaspoon (2.5ml) vanilla extract (optional)

Instructions:

  1. In a mixing bowl, whisk together the flour, salt, and sugar.
  2. In a separate bowl (or in a blender), whisk together the milk, eggs, melted butter, and vanilla extract (if using).
  3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix.
  4. Cover the batter and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax and results 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 approximately 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to evenly coat the surface with a thin layer of batter.
  7. Cook for 1-2 minutes, or until the edges are set and the bottom is lightly golden brown.
  8. Carefully flip the crêpe using a spatula and cook for another 30-60 seconds, or until the second side is lightly golden brown.
  9. Transfer the cooked crêpe to a plate and repeat steps 6-8 with the remaining batter, stacking the crêpes as you go. Keep crêpes warm by covering with foil.
  10. Fill and fold the crêpes with your favourite fillings and serve immediately.