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In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.

In a separate medium bowl, whisk the eggs until lightly beaten. Gradually add the milk to the eggs, whisking constantly.

Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter and vanilla extract.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate and results in more tender crepes.

Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with melted butter.

Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter.

Cook for 1 to 2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula.

Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned on the other side. Transfer the cooked crepe to a plate.

Repeat with the remaining batter, brushing the pan with butter as needed between crepes. Stack the cooked crepes on the plate.

Serve warm with your favorite fillings such as fresh fruit, chocolate sauce, whipped cream, or powdered sugar.


In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.

In a separate medium bowl, whisk the eggs until lightly beaten. Gradually add the milk to the eggs, whisking constantly.

Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Stir in the melted butter and vanilla extract.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate and results in more tender crepes.

Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with melted butter.

Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to evenly coat the bottom with a thin layer of batter.

Cook for 1 to 2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula.

Flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned on the other side. Transfer the cooked crepe to a plate.

Repeat with the remaining batter, brushing the pan with butter as needed between crepes. Stack the cooked crepes on the plate.

Serve warm with your favorite fillings such as fresh fruit, chocolate sauce, whipped cream, or powdered sugar.
