Easy Crepe Batter Recipe Classic French Thin Crepes

Instructions:

1. In a large bowl (if whisking), whisk together the sifted flour and salt.
2. In a blender (or a separate bowl), combine milk, eggs, melted butter, and vanilla extract (if using). Blend until smooth.
3. Gradually add the wet ingredients to the dry ingredients, whisking constantly to avoid lumps. Alternatively, pour the dry ingredients into the blender with the wet ingredients and blend until smooth.
4. Cover the crepe batter recipe and refrigerate for at least 30 minutes (up to 24 hours). This allows the gluten to relax, resulting in more tender crepes.
5. Heat a 9-10 inch non-stick crepe pan or skillet over medium heat. Lightly grease the pan with melted butter.
6. Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
7. Cook for 1-2 minutes, or until the edges are set and the underside is lightly golden brown.
8. Carefully flip the crepe with a spatula and cook for another 30-60 seconds, or until the second side is lightly golden brown.
9. Remove the crepe from the pan and place it on a wire rack or stack on a plate under a clean tea towel to keep them warm. Repeat with the remaining batter, greasing the pan as needed.
10. Fill crepes with your favorite sweet or savory fillings and serve immediately.