Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter (plus extra for the pan)
- 1 tablespoon sugar (optional, for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
Instructions
- In a large mixing bowl, whisk together the flour and eggs.
- Gradually add the milk, whisking constantly to avoid lumps.
- Add the melted butter, salt, and (if using) sugar and vanilla extract. Whisk until smooth.
- Let the batter rest for at least 20–30 minutes (or refrigerate for up to 1 hour) for best results.
- Heat a lightly buttered non-stick skillet or crepe pan over medium heat.
- Pour about 1/4 cup of batter into the pan and quickly swirl to evenly coat the bottom.
- Cook for about 1–2 minutes until the edges begin to lift and the underside is lightly golden.
- Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute.
- Transfer to a plate and repeat with the remaining batter, adding a little butter to the pan as needed.
- Serve warm with your favorite fillings: Nutella, fresh fruits, whipped cream, jam, or savory fillings like ham and cheese.
If you’d like, I can share variations for sweet or savory crepes too — just let me know!