This recipe for crepe batter adds a touch of vanilla for an enhanced flavor profile, perfect for sweet or savory fillings.
Combine the flour, milk, salt, eggs, and vanilla extract in a blender.
Blend until the mixture is smooth to avoid lumps in the batter.
Melt the butter and add it to the blender while blending.
Adding melted butter ensures the crepes won't stick to the pan.
Cover the batter and let it rest in the refrigerator for at least 30 minutes.
Resting the batter allows the flour to fully hydrate, resulting in tender crepes.
Heat a non-stick pan over medium heat and lightly grease it.
Use a small amount of butter or oil to grease the pan for even cooking.
Pour a small amount of batter into the pan, swirling to coat the bottom evenly.
Pour just enough batter to create a thin layer for delicate crepes.
Cook until the edges begin to lift and the bottom is lightly golden, then flip and cook the other side.
Use a spatula to gently loosen the edges before flipping.
Transfer the cooked crepe to a plate and repeat with the remaining batter.
Stack the crepes with parchment paper in between to prevent sticking.
Serve the crepes warm with your favorite fillings or toppings.
Popular options include fresh fruit, whipped cream, or a sprinkle of powdered sugar.
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