Ingredients
5ozall-purpose flour,1 cup
2tbspsugar,heaping
½tspsalt
1¼cupmilk
2large eggs
4tbspbutter,melted, or oil
1tsppure vanilla extract
1tbspbutter,softened, for cooking
Preparation
Whisk together the flour, salt, and sugar in a large bowl.
Make a well in the center and pour in the milk, eggs, and slightly cooled melted butter. Whisk the wet ingredients first before folding into the dry ingredients.
Whisk until the batter is smooth. The batter should be runny or watery. Add in 1 to 2 tablespoons extra milk, if needed.
Add all the ingredients into a blender. Blend for about 10 seconds until the batter is smooth.
Let the batter rest for about 5 minutes while preheating a 10-inch nonstick pan over medium heat. Alternatively, cover the batter and refrigerate overnight.
Lightly grease a pan with a layer of butter, with a butter-soaked paper towel or silicone brush.
Give the batter a light mix to move the settled ingredients around before pouring out each crepe.
Pour about ¼ cup of the batter into the center of the hot pan. Swirl around in a circular motion to evenly coat the bottom of the pan, spreading the batter around the edges. Fill in any gaps with a little extra crepe batter, if needed.
Place the pan back on the heat.
Let the crepe cook for about 1 minute. until the surface has set and the underside is slightly golden.
Gently flip the crepe and cook for about 30 seconds to 1 minute. until set.
Repeat until all the batter is used up, mixing the batter before pouring out each crepe.
Cook the crepes for about 1½ to 2 minutes until the edges are starting to brown and slightly crisp. Flip and cook for a further 30 seconds until the crepes develop browned spots.
Repeat until all the batter is used up, mixing batter before pouring out each crepe.
Stack the cooked crepes on a plate.
Serve warm.
