Makes 24 crêpes
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 3 cups milk
- 3 large eggs
- 1 1/2 tablespoons butter, melted
- 3/4 teaspoon vanilla extract
- 1/4 cup butter or vegetable oil to coat pan, or as needed
Directions
- Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
- In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk mixture to the flour mixture and stir by hand just until the batter is smooth. Let the batter rest in the refrigerator for at least 1 and up to 12 hours before preparing the crêpes. Strain the batter if necessary to remove lumps before preparing the crêpes.
- Heat a crêpe pan or small skillet over medium-high heat. Brush with melted butter. Pour about ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom with batter. Cook until the first side is set and has a little color, about 2 minutes. Adjust the temperature under the pan if necessary. Use a thin metal or heatproof rubber spatula to lift the crêpe and turn it over. Cook on the other side until the crêpe is cooked through, 1 minute more.
- Stack the crêpes to fill now, or refrigerate or freeze them and assemble later.
