Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 1/2 cups (360 ml) milk
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 tablespoons (30 ml) melted unsalted butter, plus more for greasing the pan
  • 1 tablespoon (12.5g) granulated sugar (optional)

Instructions:

  1. Combine flour, milk, eggs, salt, and (if using) sugar in a blender or mixing bowl. Whisk or blend until smooth, ensuring no lumps remain.
  2. Allow the batter to rest for at least 5 minutes. This helps the gluten relax and results in a more tender crepe.
  3. Heat a lightly oiled non-stick skillet or crepe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
  4. Pour about 1/4 cup of batter onto the hot skillet, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
  5. Cook for 1-2 minutes, or until the edges are golden brown and the crepe lifts easily from the pan.
  6. Carefully flip the crepe with a spatula and cook for another 30-60 seconds, or until the other side is lightly golden brown.
  7. Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter, greasing the pan as needed. Serve immediately with your favourite fillings.