Ingredients:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon (1.5g) salt
  • 1 large egg
  • 1 cup (240ml) whole milk, at room temperature
  • 2 tablespoons (30ml) unsalted butter, melted and slightly cooled
  • Butter, for greasing the pan (or non-stick spray)

Instructions:

  1. Whisk together the flour and salt in a medium bowl.
  2. In a separate bowl, whisk together the egg and milk until combined. Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms.
  3. Gently whisk in the melted butter until fully incorporated.
  4. Cover the bowl 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 crêpes.
  5. Heat a crêpe pan or non-stick frying pan over medium heat. Lightly grease the pan with butter or non-stick spray.
  6. Pour approximately 1/4 cup of batter onto the hot pan, immediately swirling the pan to evenly distribute the batter into a thin circle.
  7. Cook for 1-2 minutes, or until the edges begin to dry and the bottom is lightly golden brown.
  8. Carefully flip the crêpe with a spatula and cook for another 30-60 seconds, or until lightly golden brown.
  9. Repeat steps 6-8 with the remaining batter, stacking the cooked crêpes on a plate as you go. Keep warm while you cook.