Ingredients:

  • 1 cup All-Purpose Flour, sifted
  • 1 tablespoon Granulated Sugar
  • 1/8 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 1/4 cups Whole Milk, room temperature
  • 2 tablespoons Unsalted Butter, melted and slightly cooled
  • 1/2 teaspoon Vanilla Extract (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt together in a large bowl.
  2. Prepare Wet Ingredients: In a separate bowl (or blender), lightly whisk the eggs. Gradually whisk in the milk and vanilla (if using) until just combined.
  3. Form the Batter: Slowly pour the wet ingredients into the dry ingredients while continuously whisking to prevent lumps. If using a blender, blend briefly until smooth.
  4. Incorporate Fat: Whisk in the slightly cooled melted butter until the batter is smooth and uniform.
  5. The Crucial Rest: Cover the bowl and refrigerate the batter for a minimum of 30 minutes, ideally 1 hour, to allow the gluten to relax.
  6. Heat the Pan: Place an 8-inch non-stick skillet over medium heat. Lightly grease the pan with a dab of butter or spray, ensuring only a thin sheen of fat remains.
  7. Test and Pour: Once the pan is hot, lift it off the heat. Pour 1/4 cup of batter into the centre and immediately swirl the pan in a circular motion until the batter coats the bottom evenly in a thin layer.
  8. Cook Side One: Return the pan to the heat. Cook for 45–60 seconds until the edges look dry and the bottom is lightly golden brown.
  9. Flip: Gently slide a thin spatula under the crepe and flip quickly. Cook the second side for only 20–30 seconds.
  10. Stack and Serve: Slide the finished crepe onto a plate. Repeat the process, stacking them loosely, and lightly grease the pan between every 2-3 crepes if sticking occurs.