Basic Crepes

01Method

1. 1

   Pour the milk into a large bowl, crack in the eggs, add the vanilla sugar and salt. Whisk together until combined. Gradually incorporate the flour while continuing to whisk until the batter is smooth and lump-free. If the batter seems too thick, thin it with additional milk.

2. 2

   Transfer the batter to the refrigerator and let it rest for thirty minutes. This resting period prevents the batter from thickening further as it sits.

3. 3

   Heat a nonstick skillet or crepe pan over medium heat and lightly coat the surface with oil or butter. Remove the batter from the refrigerator and stir well to recombine.

4. 4

   Pour a ladleful of batter into the center of the pan and immediately tilt and rotate the pan to spread it evenly across the bottom. Cook until the top surface appears dry and the edges begin to curl slightly like lace. Use a spatula to flip the crepe over and cook the other side until golden brown. Transfer to a serving plate and repeat with the remaining batter.