Method

Sift flour into a bowl. Make a well in the centre. Add eggs, then whisk, gradually drawing in the flour. As the mixture thickens, slowly add the milk, whisking constantly to prevent lumps. Add melted butter, vanilla (for sweet) and salt. Whisk until smooth.
About 5 min
Rest the batter for at least 30 minutes at room temperature (or refrigerate overnight). This allows the gluten to relax, resulting in tender crêpes.
About 11 min
Heat a crêpe pan or non-stick frying pan (20–22 cm) over medium-high heat. Brush with a small amount of butter.
About 11 min
Pour in about 60ml of batter (3–4 tbsp). Immediately lift and tilt the pan in a circular motion, swirling the batter to coat the entire base in a thin, even layer. Return to heat.
About 11 min
Cook for 1–1.5 minutes until the edges are set and lightly golden and the surface looks dry. Loosen edges with a palette knife, then flip and cook the second side for just 30 seconds.
About 11 min
Stack finished crêpes on a warm plate. Serve sweet: sprinkle with lemon juice and sugar, fold into quarters, and eat immediately. Or fill with Nutella, strawberries and cream.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs