1. Prepare the batter:

In a large mixing bowl, whisk together the flour and salt (and sugar if you’re making sweet crêpes).

In a separate bowl, beat the eggs, milk, melted butter, and vanilla (if using).

Gradually add the wet ingredients to the flour mixture, whisking until you get a smooth, lump-free batter. Alternatively, you can blend everything in a blender for 30 seconds until smooth.

Let the batter rest for 15-30 minutes. This helps the flour absorb the liquid and results in more tender crêpes.

1. Heat the pan:

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with a bit of butter.

1. Cook the crêpes:

Pour about 1/4 cup of batter into the center of the pan. Swirl the pan around to evenly coat the bottom with a thin layer of batter.

Cook for about 1-2 minutes, until the edges start to lift and the underside is lightly golden.

Flip the crêpe using a spatula and cook for another 30 seconds to 1 minute on the other side.

Remove the crêpe and repeat with the remaining batter, greasing the pan as needed.

1. Serve:

Stack the crêpes on a plate and keep them warm with a towel.

Serve with your favorite toppings: powdered sugar, Nutella, jam, fresh fruit, whipped cream, or savory fillings like ham and cheese.

Tips:

If the batter seems too thick after resting, you can thin it out with a bit more milk.

For savory crêpes, omit the sugar and vanilla, and consider adding a pinch of herbs or spices to the batter.

Enjoy your homemade crêpes!