Crêpes Recipe

1. Sift dry ingredients

In a medium bowl, sift the all-purpose flour, granulated sugar, and fine salt together to remove lumps and aerate the flour.

2. Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs first, then add the milk, melted butter, and vanilla extract. Whisk until combined.

3. Make a well in the center of the dry ingredients. Pour about half of the wet mixture into the flour and whisk from the center outward, gradually drawing in flour to form a smooth paste. Continue adding wet mixture in a thin stream while whisking until you have a smooth, thin batter with the consistency of heavy cream. If lumps remain, whisk vigorously or pass the batter through a fine-mesh sieve.

4. Rest the batter for at least 20–30 minutes at room temperature (or up to 2 hours in the refrigerator). Resting hydrates the flour and lets any bubbles settle, producing more tender crêpes. If chilled, let batter come back to near room temperature before cooking (about 15 minutes).

5. Heat the pan

Place a nonstick or well-seasoned 8-10 inch (20–25 cm) skillet over medium heat. When hot, wipe the surface with a paper towel lightly coated in the butter or neutral oil to create a thin, even film. Leave the pan over medium heat — it should be hot enough that a small drop of batter sizzles briefly on contact.

6. Cook the first crêpe

Give the batter a gentle whisk or stir to reincorporate any settled flour. Pour (or ladle) about 1/4 cup (60 ml) of batter into the center of the hot pan, then quickly lift and tilt/rotate the pan so the batter spreads in a thin, even circle covering the bottom. Cook undisturbed for 20–45 seconds, until the edges lift slightly and the underside is pale golden with tiny lacy brown spots.

7. Flip and finish

Use a thin spatula to loosen the edges and flip the crêpe. Cook the second side for 10–20 seconds more until lightly golden. Transfer the finished crêpe to a warm plate and cover lightly to keep warm while you cook the remaining batter. Re-grease the pan sparingly between crêpes if needed.

8. Repeat cooking with the remaining batter, adjusting heat as necessary so crêpes cook quickly without burning. You should get about 8–10 thin crêpes from this batter depending on pan size and thickness.

9. Fill and serve

Once cooked, fill each crêpe with your chosen filling (spread jam, Nutella, fruit, whipped cream, or squeeze lemon and sprinkle confectioners' sugar). Fold into quarters or roll. Dust with confectioners' sugar if desired and serve immediately with extra lemon wedges or berries on the side.

10. Make-ahead and storage: Stack cooled crêpes separated by parchment and wrap tightly; refrigerate for up to 2 days or freeze for up to 1 month. Reheat gently in a warm skillet for about 20–30 seconds per side or in a low oven.