Use whole milk for best flavor and color.
For savory crêpes, skip the sugar and vanilla in the batter.
For the strawberry crêpes pictured, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crêpes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top.
- 3 large eggs
- 2 1/3 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/3 cups (290g) flour
- Butter for the pan
1 Make the crêpe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)
2 Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.
3 Start cooking the crêpes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.
Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom.
4 Flip the crêpe: Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable).
5 Cook for another 30 seconds, or until the crêpe is golden on the bottom. Slide the finished crêpe onto a plate.
6 Repeat until all the batter is used, stacking the crêpes on top of each other on the plate.
7 Assemble the crêpes: Place one crêpe on a plate and fill it with your filling of choice. Either roll the crêpe or fold it into quarters and top with additional toppings if desired. Serve warm.
If you're not eating them right away, let the crêpes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.