Ingredients:

  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 1 ½ cups (360ml) milk (whole or low-fat)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar (optional, for sweet crepes)
  • 1 teaspoon vanilla extract (optional, for sweet crepes)
  • Pinch of salt

Instructions:

  1. In a mixing bowl, whisk together the flour and eggs until blended. Gradually add the milk while whisking to avoid lumps. Stir in the melted butter, sugar, salt, and vanilla extract if using.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. (This allows the flour to fully hydrate for a smoother crepe.)
  3. Heat a non-stick frying pan or crepe pan over medium heat.
  4. Lightly grease the pan with butter or oil. Pour a ladleful of batter into the pan, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges lift and the bottom is golden brown.
  5. Carefully flip the crepe using a spatula and cook for an additional 30 seconds on the other side. Transfer to a plate and repeat with the remaining batter.