Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large (100g) eggs
  • 1½ cups (350ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 tbsp (12g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • Unsalted butter, for greasing

Instructions:

  1. Place the 1 cup all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp salt in a blender.
  2. Add the 2 large eggs, 1½ cups whole milk, and 1 tsp vanilla extract to the blender.
  3. Blend on high for 20–30 seconds until the mixture is completely smooth.
  4. Stir in the 2 tbsp melted and cooled unsalted butter by hand or pulse briefly to incorporate.
  5. Pour the batter into a bowl and let it sit at room temperature for 30 minutes to relax the gluten.
  6. Place a 10-inch non-stick skillet over medium heat and lightly brush with a tiny amount of butter.
  7. Lift the pan off the heat and pour approximately 1/4 cup (60ml) of batter into the center.
  8. Quickly tilt and rotate the pan in a circular motion so the batter coats the entire surface in a thin, translucent layer.
  9. Return the pan to the heat and cook for about 60–90 seconds until the edges begin to curl and look lacy.
  10. Use a thin-edged spatula to gently lift the edges, ensuring the crepe releases easily, then quickly flip to the other side.
  11. Cook for another 30–45 seconds until golden brown spots appear.
  12. Slide the crepe onto a plate and repeat the process with the remaining batter.