French Crêpes

Method

1. 1

   Whisk the flour, eggs, sugar, salt and a third of the milk into a smooth thick paste, then whisk in the remaining milk, melted butter and vanilla.

   💡 Starting thick and thinning gradually is the easiest way to avoid lumps.

2. 2

   Rest the batter for 30 minutes so the flour hydrates fully.

   💡 Rested batter makes tender, flexible crêpes instead of rubbery ones.

3. 3

   Heat a lightly buttered non-stick pan over medium-high heat until a drop of batter sizzles on contact.

4. 4

   Pour in a small ladle of batter and immediately tilt and swirl the pan to coat the base thinly.

5. 5

   Cook about 1 minute until the edges lift and lace appears, flip, and give the second side 30 seconds.

6. 6

   Stack the crêpes under a towel as you go, and serve with lemon and sugar, jam or chocolate spread.