★Ingredients
1 cup (120g) all-purpose flour
1 1/4 cups (300ml) milk
2 large eggs
1 tablespoon sugar (optional for sweet crepes)
2 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract (optional for sweet crepes)
1/4 teaspoon salt
A pinch of ground cinnamon (optional for sweet crepes)
★Instructions
- Prepare the Batter
- In a medium bowl, sift together the flour, sugar (if using), and salt.
- In another bowl, whisk the eggs and milk until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps.
- Stir in the melted butter, vanilla extract, and cinnamon (if using). The batter should be the consistency of heavy cream.
- Let the batter rest for 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Cook the Crepes
- Heat a non-stick pan over medium heat and lightly butter it.
- Stir the batter, then pour about 1/4 cup into the center of the pan. Swirl to spread it thinly.
- Cook for 1-2 minutes until the edges lift and the bottom turns golden brown. Flip and cook for another 30 seconds to 1 minute.
- Serve
- Stack the crepes as they finish cooking to keep them warm.
- For sweet crepes, add toppings like fruit, Nutella, or whipped cream. For savory crepes, use fillings like cheese, ham, or veggies.
Enjoy!!