- 1 cupall-purpose flour
- 1 1/2 cupsmilk
- 2large eggs
- 2 tablespoonsunsalted butter, melted
- Pinch salt
- 1 tablespoongranulated sugar (optional)
- 1 teaspoonvanilla extract (optional)
- Neutral oil, for cooking
- Measuring cups and spoons
- Blender, or a bowl and whisk
- Wire cooling rack
- Ladle for pouring (optional)
- 10-inch nonstick frying pan or 8-inch crêpe pan
- Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
- Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.
- Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you’ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn’t have a pour spout, have a ladle or 1/4-cup measuring cup handy.
- Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
- Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.
- Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
- Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.
Storage: Place the stack of crêpes in a resealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Recipe Cred: The Kitchn