Crêpes

Ingredients

• 1 cup all-purpose flour (plain flour), 125 g
• 1 ½ cups whole milk, 360 ml
• 3 large eggs
• 2 tbsp unsalted butter, melted, plus extra for the pan
• 1 tbsp granulated sugar, omit for savory crêpes
• ¼ tsp fine salt
• 1 tsp vanilla extract, optional

Instructions

1. Put all the ingredients in a blender and blend for 10 to 15 seconds, until smooth. Scrape down the sides and blend for 5 seconds more.
2. Let the batter rest at room temperature for 30 minutes, or refrigerate for up to 24 hours. Stir before using.
3. Heat an 8- or 9-inch (20 to 23 cm) nonstick or crêpe pan over medium heat and brush lightly with butter.
4. Pour about 3 tablespoons (45 ml) of batter into the center of the pan, then immediately tilt and swirl to coat the base thinly.
5. Cook for 45 to 60 seconds, until the edges lift and the underside is lightly golden. Loosen with a spatula and flip.
6. Cook the second side for 20 to 30 seconds, then slide onto a plate. Repeat with the remaining batter, buttering the pan lightly every few crêpes.
7. Fill and fold the crêpes as you like and serve warm.