Classic sweet crêpes

📝 Ingredients

• 150 g flour
• 2 whole eggs
• 300 ml whole milk
• 1 tbsp melted butter + extra for the pan
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• Toppings: sugar + butter, Nutella, jam, lemon-sugar, chestnut cream

🍴 Utensils

• Large bowl
• Whisk
• Crêpe pan or non-stick frying pan
• Ladle
• Flat spatula

📖 Steps

1. Sift the flour into the bowl to avoid lumps. Make a well in the centre and crack the eggs into it.
2. Whisk from the centre, gradually drawing in the flour from the edges. Add the milk little by little while whisking to get a smooth batter.
3. Add the melted butter, sugar, vanilla and salt. Mix well. If a few lumps remain, blitz with a stick blender.
4. Let the batter rest for at least 30 min at room temperature. Resting relaxes the gluten and makes the batter more fluid.
5. Heat the crêpe pan over medium-high heat. Lightly grease with butter. Pour in a small ladle of batter and quickly tilt the pan to spread it into a thin circle.
6. Cook 1–2 min until the edges lift slightly and turn golden. Flip with the spatula or with a flick of the wrist (if you dare). 30 sec on the other side.
7. Stack the crêpes on a plate and fill as you like. Serve with a bowl of sugar, softened butter and a jar of jam.