Ingredients
(For about 20 crêpes)
- 3 eggs
- 2 cups flour
- 3 1/4 cups milk
- Vanilla extract to taste
- A pinch of salt
- Half a stick of butter to grease the pan
Instructions
- In your blender, pour the eggs, the flour, the milk, a few drops of vanilla extract, the salt and blend together until smooth. If the batter seems too thick, add a little bit of milk. It should be thinner than pancake batter but thick enough for the crêpe to have the right consistency.
- Heat a non-stick frying pan (the flatter it is, the better) on medium-high heat. (Heat may need to be adjusted.) When hot, grease it well with butter. Then, pour a small amount of your batter into the pan and swirl the pan a little bit to evenly spread the batter. The batter should lightly cover the bottom of the pan.
- When the edges of the crêpe become golden brown and start to unstick from the pan, flip the crêpe over with a flat spatula and cook the other side for a few seconds.
- Enjoy your crêpes with: Nutella, sugar and lemon juice, peanut butter, whipped cream, honey, maple syrup, jelly, sugar, fruits, and more… Just like your pancakes!
Grease your pan each time you want to make a crêpe (before pouring the batter). After the first crêpe, use less butter. You don’t need to grease again when you flip the crêpe over.