Ingredients:

  • 1 cup (120g) all-purpose flour (plus extra for dusting, if needed)
  • 1 1/2 cups (360ml) milk (whole milk recommended for richness)
  • 2 large eggs
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Combine all ingredients (flour, milk, eggs, melted butter, sugar, salt, vanilla) in a blender. Blend until smooth. Alternatively, whisk ingredients in a mixing bowl until no lumps remain.
  2. Cover the batter and refrigerate for at least 30 minutes. This allows the gluten to relax and the batter to hydrate, resulting in a more tender crepe.
  3. Heat a lightly greased non-stick skillet or crepe pan over medium heat. Test the pan by flicking a few drops of water on the surface. If the water sizzles and evaporates quickly, it's ready.
  4. Pour approximately 1/4 cup of batter onto the hot pan, immediately tilting the pan to spread the batter thinly and evenly.
  5. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown. Flip carefully with a spatula and cook for another 30-60 seconds, or until the other side is lightly golden brown.
  6. Transfer the cooked crepe to a wire rack or plate. Repeat with the remaining batter, stacking the crepes as you go. Keep warm in a low oven if desired. Serve immediately with your favorite fillings and toppings.