Sweet & Simple Recipe

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine salt until evenly mixed.

Mix wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 cup whole milk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract (if using). Whisk until combined.

Make smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking constantly to avoid lumps. Continue whisking until the batter is smooth and has the consistency of heavy cream. If lumps remain, strain through a fine-mesh sieve or blend briefly. Let the batter rest 15–30 minutes at room temperature (or refrigerate up to 1 hour) to relax the gluten and remove air bubbles.

Prepare cinnamon sugar

Combine 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl and stir until evenly mixed. Set aside.

Heat pan

Warm a nonstick skillet or crepe pan over medium heat until hot (about 2–3 minutes). Lightly grease the pan with about 1/2 teaspoon of the unsalted butter, spreading it with a paper towel so the surface is thinly coated.

Cook crepes

Pour about 1/4 cup of batter into the center of the hot pan. Quickly tilt and swirl the pan to spread the batter into a thin, even circle (about 8–9 inches). Cook until the edges lift and the underside is lightly golden, 45–60 seconds. Use a spatula to lift and flip the crepe; cook the second side 15–30 seconds more. Transfer the cooked crepe to a plate and cover lightly to keep warm. Repeat with remaining batter, greasing the pan with a small amount of butter between crepes as needed. This recipe should yield about 8 crepes (depending on pan size).

Butter and sugar filling

Work with one warm crepe at a time. Spread about 1/2 teaspoon to 1 teaspoon softened unsalted butter evenly over the top surface of the crepe. Sprinkle about 1 teaspoon of the prepared cinnamon sugar over the buttered surface, pressing gently so it adheres. Fold the crepe in half, then fold again into a quarter (or roll, if preferred). Place on serving plate and repeat for remaining crepes.

Finish and serve

Cut the lemon into wedges. For each plated crepe, optionally dust with 1/2 teaspoon powdered sugar. Serve with a lemon wedge on the side for guests to squeeze a light amount of lemon juice over the crepe if they like a bright contrast to the butter and cinnamon sugar. Serve immediately while warm.