Ingredients

(For about 20 crêpes)

 

3 eggs

2 cups flour

3 1/2 cups milk

1 tsp vanilla extract 

A pinch of salt

Sugar

Half a stick of butter to grease the pan

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Instructions

 

1 - In a large bowl, whisk together the eggs, the milk, the vanilla extract, the flour and the salt.

 

2 - If the batter is lumpy, use an immersion blender and mix until smooth. 

 

3 - Heat a non-stick frying pan (the flatter the better) on medium-high heat. (Heat may need to be adjusted.) When hot, grease it well with butter. Then, pour a small amount of your batter into the pan and swirl the pan a little bit to evenly spread the batter. The batter should lightly cover the bottom of the pan.

 

4 - When the edges of the crêpe become golden brown and start to unstick from the pan, flip the crêpe over with a flat spatula and cook the other side for a few seconds.

 

5 - Sprinkle with sugar (about 2 Tbsp) and flip the crêpe again. Cook for 5 seconds. Fold the crêpe into a triangle and transfer to a plate.

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6 - Repeat.

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Grease your pan each time you want to make a crêpe (before pouring the batter). After the first crêpe, use less butter. You don’t need to grease again when you flip the crêpe over.