Classic French Crepes

Instructions

1. 1

   Begin by blending 1 cup of all-purpose flour, 2 large eggs, 1¼ cups of whole milk, 2 tablespoons of melted unsalted butter, 1 tablespoon of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt in a blender on high for 30 seconds until completely smooth and no lumps remain. Alternatively, you can whisk the ingredients vigorously by hand.

2. 2

   After blending, refrigerate the batter for at least 30 minutes. This step relaxes the gluten and allows bubbles to settle, resulting in tender, pliable crepes.

3. 3

   While the batter chills, heat an 8- or 10-inch non-stick skillet over medium heat. Lightly brush the skillet with more melted butter to prevent sticking.

4. 4

   Pour 3–4 tablespoons of batter into the skillet and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle. Cook for 1–2 minutes until the edges lift easily and the underside is pale golden.

5. 5

   Carefully flip the crepe using a thin spatula and cook for an additional 30 seconds on the second side. The crepe should have lacy edges and be lightly golden.

6. 6

   Stack the cooked crepes on a plate with parchment paper between them to prevent sticking. Fill each crepe with your choice of Nutella, jam, or fresh berries with whipped cream, then fold into quarters or roll into cylinders.

7. 7

   Serve the crepes warm, and enjoy the delightful combination of flavors and textures!