Thin, tender crepes with a hint of vanilla, ready for sweet or savory fillings.
8 steps, about 30 minutes start to finish.
Combine eggs, flour, milk, sugar, vanilla, and salt in a bowl and mix until smooth batter forms.
Stir in melted butter.
Let batter rest for at least 30 minutes.
Heat a non-stick pan or crepe pan over medium heat and lightly butter it.
Pour a thin layer of batter (about 1/4 cup) and swirl to coat pan.
Cook until edges lift, about 1 minute, then flip and cook 30 seconds more.
Repeat with remaining batter.
Serve sweet with Nutella, lemon curd, fruit; or savory with cheese and goat cheese.
“Resting the batter for half an hour is what gives crepes their tender, lacy edge, so don't skip it even when you are eager to cook. Pour just enough to coat the pan in a thin film, tilting quickly, since a crepe should be delicate rather than thick like a pancake.”
