Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • 1 1/4 cups (300ml) whole milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar
  • 1/4 teaspoon (1.5g) salt
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon unsalted butter, for greasing pan

Instructions:

  1. In a blender (or using a whisk in a bowl), combine flour, milk, eggs, melted butter, sugar, salt, and vanilla extract. Blend or whisk until smooth, ensuring no lumps remain.
  2. Cover the batter with plastic wrap 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 non-stick crepe pan or skillet over medium heat. Lightly grease the pan with butter.
  4. Pour about 1/4 cup of batter onto the hot pan, immediately tilting and swirling the pan to evenly coat the surface in a thin layer.
  5. Cook for 1-2 minutes, or until the edges look set and the bottom is lightly golden brown.
  6. Use a thin spatula to carefully flip the crepe. Cook for another 30-60 seconds, or until the second side is lightly golden.
  7. Remove the crepe from the pan and stack on a heatproof plate or wire rack. Repeat with the remaining batter, greasing the pan as needed. Fill immediately or cool completely and store.