Classic French Crêpes

Method

1. 1
   • wheat flour250 g
   • egg3
   • milk5 dl
   • butter50 g
   • white sugar2 tbsp
   • vanilla extract1 tsp
   • salt1 pinch

   Whisk the crêpe batter — Whisk the flour, sugar, and salt in a bowl. Make a well, add the eggs, and whisk in the milk gradually until smooth. Stir in the melted butter and vanilla.

2. 2
   • wheat flour250 g

   Rest the batter — Rest the batter for 30 minutes at room temperature so the flour hydrates and the crepes cook tender.

   ⏱30 min
3. 3
   • butter50 g

   Cook the first side — Heat a little butter in a non-stick pan over medium heat. Pour in a thin ladleful of batter, swirl to coat, and cook for about 1 minute until the edges lift.

4. 4
   • white sugar2 tbsp

   Flip and finish cooking — Flip and cook the other side for 30 seconds. Repeat with the rest of the batter. Serve with sugar and lemon, jam, or chocolate spread.