Ingredients:

  • 1 cup (125g) all-purpose flour (plain flour)
  • 1 ½ cups (355ml) milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus extra for greasing the pan
  • 1 tablespoon (12.5g) granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, whisking constantly until just combined. Be careful not to overmix – a few small lumps are okay.
  4. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in more tender crepes.
  5. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
  6. Lift the pan off the heat. Pour approximately ¼ cup of batter onto the center of the hot pan, immediately tilting and swirling the pan to evenly spread the batter into a thin circle.
  7. Cook for 1-2 minutes, or until the edges of the crepe start to lift and the bottom is lightly golden brown.
  8. Use a rubber spatula to carefully flip the crepe. Cook for another 30-60 seconds, or until the second side is lightly golden brown.
  9. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes on top of each other. You can place a piece of parchment paper between each crepe to prevent sticking, if desired.
  10. Fill and fold or roll the crepes with your favorite fillings. Serve immediately.