Classic French Crêpes
, 25 min + 10 min rest
Makes 10 crêpes; serves 4 to 5
Delicate, lacy French crêpes made in a blender, rested, then cooked in a nonstick pan until thin and tender.
| prepPreheat nonstick 10-inch pan over medium-low heat | |||||||
| 360 ml whole or 2% milk | Blend milk, eggs, flour, salt, sugar & vanilla until smooth, 30 sec | Melt butter, add to blender & blend 5 sec | Rest batter 10 min to 1 day at room temperature or chilled | Pour 1/4 cup batter, swirl to coat pan evenly | Cook until dry & edges brown, 1–1 1/2 min | Flip & cook second side until lightly browned, 30 sec | Slide onto plate, repeat with remaining batter, stack crêpes |
| 2 large eggs | |||||||
| 125 g all-purpose flour | |||||||
| 1 pinch kosher salt | |||||||
| 12 g granulated sugar (optional) | |||||||
| 1 teaspoon vanilla extract (optional) | |||||||
| 30 g unsalted butter | |||||||
| 1 tablespoon neutral oil, such as vegetable or canola | Oil pan lightly, heat over medium-low 1–3 min | ||||||
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