Original Crepe 3 Pieces Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of fine sea salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until smooth. Add the whole milk, melted butter, and vanilla extract; whisk until fully combined.

Make a smooth batter

Pour the wet mixture into the dry ingredients in a steady stream while whisking to avoid lumps. Whisk until the batter is smooth and slightly runny—texture should be similar to heavy cream. If lumps remain, strain batter through a fine-mesh sieve or blend briefly with an immersion blender (5–10 seconds).

Rest the batter

Cover the bowl and let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Resting hydrates the flour and yields tender crepes. If refrigerated, stir gently before using.

Preheat pan

Heat a nonstick skillet or crepe pan over medium heat until hot, about 2–3 minutes. Reduce heat to medium-low to maintain even browning.

Prepare pan

Brush or wipe a thin film of the reserved unsalted butter (and a drop of neutral oil if desired for higher smoke point) across the surface of the pan. You only need a very light coating; reapply sparingly between crepes as needed.

Ladle batter and swirl

For each crepe, pour about 1/3 cup (80 ml) of batter into the center of the hot pan. Immediately lift and tilt the pan, rotating it so the batter spreads into a thin, even circle roughly 7–8 inches (18–20 cm) in diameter. If the batter is too thick to spread, thin with 1–2 tablespoons of milk.

Cook first side

Cook the crepe for 45–60 seconds, or until the edges look set and begin to lift from the pan and the underside is lightly golden. The surface should be mostly dry with a few small bubbles.

Flip and finish

Carefully slide a thin spatula under the crepe and flip. Cook the second side for 15–25 seconds more—just long enough to set and lightly color. Transfer cooked crepe to a plate and keep warm. Repeat to make a total of 3 crepes, re-buttering the pan very lightly between crepes if needed.

Serve

Stack or fold the warm crepes and serve immediately with desired accompaniments such as a drizzle of maple syrup, a dusting of powdered sugar, fresh fruit or a squeeze of lemon. Each crepe can be filled with sweet or savory fillings as preferred.