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In a large mixing bowl, whisk together the large eggs, granulated sugar, and salt until well combined and slightly frothy.

Gradually add the all-purpose flour to the egg mixture, whisking continuously to prevent lumps. The batter will be thick at this stage.

Slowly pour in the warm milk, whisking constantly until the batter is smooth. Stir in the melted unsalted butter and vanilla extract until fully incorporated.

Cover the bowl with plastic wrap and let the crepe batter rest at room temperature for 15 minutes. This allows the flour to fully hydrate, resulting in more tender crepes.

Heat an 8-inch non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with about 1/2 teaspoon of vegetable oil, wiping any excess with a paper towel.

Pour about 1/4 cup of batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin layer across the entire bottom surface.

Cook the crepe for 1 to 1 1/2 minutes on the first side, or until the edges begin to crisp and the bottom is golden brown. Gently loosen the edges with a spatula, then flip the crepe.

Cook for another 30 seconds to 1 minute on the second side, until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly greasing the pan between crepes as needed.

Serve the crepes warm. Spread with your choice of cherry jam, chocolate hazelnut spread, or a mixture of honey and chopped nuts. Roll or fold the crepes before serving.


In a large mixing bowl, whisk together the large eggs, granulated sugar, and salt until well combined and slightly frothy.

Gradually add the all-purpose flour to the egg mixture, whisking continuously to prevent lumps. The batter will be thick at this stage.

Slowly pour in the warm milk, whisking constantly until the batter is smooth. Stir in the melted unsalted butter and vanilla extract until fully incorporated.

Cover the bowl with plastic wrap and let the crepe batter rest at room temperature for 15 minutes. This allows the flour to fully hydrate, resulting in more tender crepes.

Heat an 8-inch non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with about 1/2 teaspoon of vegetable oil, wiping any excess with a paper towel.

Pour about 1/4 cup of batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin layer across the entire bottom surface.

Cook the crepe for 1 to 1 1/2 minutes on the first side, or until the edges begin to crisp and the bottom is golden brown. Gently loosen the edges with a spatula, then flip the crepe.

Cook for another 30 seconds to 1 minute on the second side, until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly greasing the pan between crepes as needed.

Serve the crepes warm. Spread with your choice of cherry jam, chocolate hazelnut spread, or a mixture of honey and chopped nuts. Roll or fold the crepes before serving.
