Ingredients:

  • 125g all-purpose flour
  • 300ml whole milk
  • 2 large eggs, room temperature
  • 42g unsalted butter, melted and slightly cooled
  • 0.25 tsp fine sea salt
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine liquids. Add the milk, eggs, melted butter, salt, sugar, and vanilla extract into a high speed blender. Note: Adding liquids first prevents flour from sticking to the bottom.
  2. Add the flour. Pour the flour on top of the liquid mixture to ensure a clean mix.
  3. Blend the batter. Pulse for 20–30 seconds until the mixture is completely smooth with a few bubbles on top.
  4. Allow the rest. Let the batter sit in the blender for 10 minutes at room temperature. Note: This step is non negotiable for a tender result.
  5. Heat the skillet. Place an 8 inch non stick skillet over medium heat and lightly brush with a tiny bit of butter.
  6. Pour the batter. Lift the pan off the heat and pour approximately 3 tablespoons of batter into the center.
  7. Swirl the pan. Quickly tilt and swirl the pan in a circular motion until the batter thinly covers the entire surface.
  8. Cook the first side. Return to heat and cook for about 1 minute until the edges are golden and the center is set.
  9. Flip the crepe. Use a spatula to gently flip and cook the other side for 30 seconds until lightly spotted brown.
  10. Stack and repeat. Move the finished crepe to a plate and repeat with the remaining batter.