Ingredients:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 ½ cups (360ml) milk
  • 2 large eggs
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon granulated sugar (optional, for sweeter crepes)
  • ¼ teaspoon salt
  • Unsalted butter or cooking spray

Instructions:

  1. In a blender or bowl, combine milk, eggs, and melted butter. Blend or whisk until smooth.
  2. Gradually add the flour, sugar (if using), and salt to the wet ingredients. Blend or whisk until just combined. Be careful not to overmix; a few small lumps are okay.
  3. Cover the batter and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
  4. Heat a lightly greased crepe pan or skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
  5. Pour about ¼ cup of batter onto the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly.
  6. Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
  7. Carefully flip the crepe with a spatula and cook for another 30-60 seconds, or until lightly golden brown.
  8. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go. You can keep the stack warm in a low oven (200°F/95°C) until ready to serve.
  9. Fill the crepes with your desired sweet or savory fillings and serve immediately.