Ingredients:

  • 1 cup (120g) all-purpose flour (US) / 120g plain flour (UK)
  • 1 1/2 cups (360ml) milk (US) / 360ml milk (UK), whole or 2%
  • 2 large eggs
  • 2 tablespoons (28g) unsalted butter, melted, plus extra for greasing the pan
  • 1 tablespoon (12.5g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • Fresh berries (strawberries, raspberries, blueberries) - Optional
  • Powdered sugar (icing sugar) - Optional
  • Nutella - Optional
  • Whipped cream - Optional
  • Lemon wedges - Optional

Instructions:

  1. Whisk together flour and salt in a large bowl. In a separate bowl, whisk together milk, eggs, melted butter, sugar, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. A few small lumps are okay.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and ensures a tender Vanilla Crepes.
  3. Place the crepe pan or skillet over medium heat. Allow the pan to heat up completely. Lightly grease the pan with melted butter or cooking spray.
  4. Pour 1/4 cup (60ml) of batter onto the hot pan, tilting the pan to spread the batter evenly into a thin circle. Cook for 1-2 minutes per side, or until the edges are golden brown and the crepe releases easily from the pan. Flip the crepe gently with a spatula and cook for another minute on the second side.
  5. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. You can keep them warm in a low oven (200°F/95°C) if desired. Serve immediately with your favorite toppings.