Ingredients:

  • 1 cup (125g) all-purpose flour (plain flour)
  • 1/4 teaspoon salt
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • Unsalted butter or vegetable oil spray for greasing the pan

Instructions:

  1. Combine flour, salt, milk, eggs, and melted butter in a blender or whisk vigorously in a bowl until smooth. Check for lumps!
  2. Cover the batter and refrigerate for at least 30 minutes. This allows the gluten to relax and results in a more tender crepe.
  3. Heat a crepe pan or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
  4. Pour about 1/4 cup of batter onto the hot pan, swirling the pan quickly to evenly distribute the batter into a thin circle. If using a crepe spreader, use it to spread the batter immediately.
  5. Cook for 1-2 minutes, or until the edges are golden brown and the crepe is easily released from the pan.
  6. Carefully flip the crepe with a spatula and cook for another 30-60 seconds, or until lightly golden brown.
  7. Stack the cooked crepes on a plate and cover with a clean tea towel to keep them warm.
  8. Repeat steps 4-7 with the remaining batter, greasing the pan as needed.