Ingredients

The following ingredients have 12 Servings
  • 2 large eggs
  • 1.5 cups milk*
  • 1 cup all purpose flour ((5 ounces by weight))
  • 3 tbsp melted salted butter**
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar
  • extra butter for cooking (if desired***)

Instruction

  • Combine all ingredients in a blender and blend for 15 seconds, until combined.
  • Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.
  • Heat a 10" nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).
  • Cook the crepe for 45-60 seconds, until browned on the bottom.
  • Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
  • Serve the crepes rolled or folded into triangles, and with any garnishes you'd like. I usually do a dusting of confectioner's sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.