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CRÊPES

These classic French crêpes are soft, thin, and lightly buttery with just the right amount of sweetness. They’re easy to make, perfect for sweet or savory fillings, and a recipe you’ll come back to again and again.
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Ingredients
  

  • 4 eggs
  • 1 tsp vanilla extract
  • 20 g sugar
  • 500 mL whole milk
  • 250 g AP flour
  • 30 g butter, melted and cooled

Method
 

  1. In a large bowl, whisk together the eggs, sugar, and vanilla until well combined.
  2. Gradually add the milk, whisking until smooth.
  3. Sift the flour into a separate bowl, then slowly pour in the wet ingredients, whisking continuously to create a lump-free batter.
  4. Stir in the cooled, melted butter, strain to get rid of any possible lumps, cover, and refrigerate for at least 30 minutes.
  5. Heat a lightly buttered pan over medium heat. Pour about 1/3 cup of batter into the center, tilting and swirling the pan to spread it into a thin, even layer.
  6. Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden brown. Flip and cook for another 30 seconds to 1 minute on the other side.
  7. Repeat with the remaining batter, lightly greasing the pan as needed.