1tablespoonwhite granulated sugar(omit if you’re not going to use the crepes as a dessert)
43grams3 tablespoons unsalted butter, melted
additional melted butter for cooking
Instructions
To make the batter, place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together.
Add in the flour and sugar (if using), then blend again until very smooth.
Pour the melted butter and blend until combined, about 10 seconds more.
Let the batter rest for at least 30 minutes and up to 24 hours. Store in the fridge if resting for more than 30 mins.
When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream. Heat an 8-inch pan or any nonstick pan over medium high heat. Put oil by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.
Pour about 1/4 cup/ 60ml of the batter on an 8-inch pan(or about 1/3 cup/80 ml for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape. If you pan is bigger or smaller, adjust the amount of batter accordingly.
Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
Flip the crepe using offset spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.
Slide the crepe off the pan into a plate and you can start adding your fillings.
Notes
(Note 1) If you prefer a lacy crepe surface, use more butter in a hot pan.
(Note 2) Keep them in the fridge for 2 to 3 days covered in plastic wrap. You can also freeze them. Roll them individually so you can just easily get the number of pieces that you need.
(Note 3) To reheat, put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium-low heat, it usually takes me about 20 seconds per side.