Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 1/4 teaspoon salt
  • 1 tablespoon (12.8 g) granulated sugar (optional, for sweeter crepes)

Instructions:

  1. In a blender or mixing bowl, combine flour, milk, eggs, melted butter, salt, and sugar (if using). Blend or whisk until smooth, ensuring no lumps remain.
  2. Cover the batter and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in more tender crepes.
  3. Heat a crepe pan or non-stick skillet over medium heat. Lightly grease the pan with melted butter.
  4. Pour approximately 1/4 cup of batter onto the hot pan. Immediately swirl the pan to evenly distribute the batter into a thin, circular shape.
  5. Cook for 1-2 minutes, or until the bottom is lightly golden brown and the edges begin to lift from the pan.
  6. Use a spatula to carefully flip the crepe. Cook for another 1 minute, or until the second side is lightly golden brown.
  7. Transfer the cooked crepe to a plate. Repeat steps 4-6 with the remaining batter, stacking the crepes as you go. Re-grease the pan as needed.
  8. Fill and serve the crepes immediately.