Ingredients:

  • cup All-Purpose Flour, sifted
  • tablespoons Granulated Sugar
  • /4 teaspoon Fine Sea Salt
  • Large Eggs, room temperature
  • 1/4 cups Whole Milk
  • tablespoons Unsalted Butter, melted, plus extra for greasing
  • teaspoon Vanilla Extract

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a blender jar or a mixing bowl.
  2. Incorporate Wet Ingredients (Excluding Butter): Add the eggs and milk to the dry ingredients. Blend or whisk until just smooth—avoid overmixing.
  3. Emulsify with Butter: While blending on low, slowly drizzle in the melted butter and vanilla extract until fully incorporated. The batter should be very thin.
  4. The Crucial Rest: Pour the batter through a fine-mesh sieve into a clean bowl. Cover and refrigerate for a minimum of 30 minutes to allow the gluten to relax.
  5. Heat the Pan: Place your crepe pan over medium heat. Lightly grease the pan with a dab of butter, wiping away any excess with a paper towel.
  6. Pour and Swirl: Pour approximately 1/4 cup of batter into the centre of the hot pan. Immediately lift the pan off the heat and quickly tilt and swirl it in a circular motion so the batter coats the bottom evenly in a thin layer.
  7. Cook the First Side: Return the pan to the heat. Cook for 45–60 seconds until the edges look dry and the bottom is golden brown.
  8. Flip and Finish: Slide the spatula carefully under the crepe. Flip quickly and cook the second side for only 20–30 seconds until lightly spotted.
  9. Stack and Serve: Slide the finished crepe onto a plate. Continue with the remaining batter, lightly re-greasing the pan every 2-3 crepes as needed. Stack them between sheets of parchment paper to prevent sticking.