Makes about 12 crepes
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole milk
- 3 tbsp butter, melted, plus more for the pan
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Whisk the flour, eggs, milk, melted butter, sugar, vanilla, and salt until completely smooth with no lumps. The batter should be thin, about the consistency of heavy cream.
- Rest the batter at least 30 minutes at room temperature, or cover and refrigerate up to overnight. Do not skip this; resting relaxes the gluten and is the difference between tender crepes and rubbery ones.
- Heat an 8 to 10-inch nonstick or crepe pan over medium heat and brush lightly with butter.
- Pour in about 1/4 cup of batter and immediately swirl the pan so it coats the bottom in a thin, even layer.
- Cook 1 to 2 minutes, until the edges lift and turn lacy and golden and the bottom is set. Flip and cook 30 seconds more.
- Slide onto a plate and repeat with the remaining batter, stacking the crepes as you go and brushing the pan with butter every few crepes.
- Serve warm, folded into quarters, with a pat of butter and a pour of maple syrup, or fill with whatever you like.
Notes
The first crepe is almost always a throwaway that calibrates your heat and butter, so do not be discouraged. The batter keeps in the fridge for two days and the cooked crepes stack and reheat well, making this an easy make-ahead. If the batter thickens as it sits, loosen it with a splash of milk; it should always pour thin. For savory crepes, drop the sugar and vanilla and you have the same base for eggs, cheese, or ham.