How to Make Crepes

In a high-powered blender, combine milk, flour, sugar, salt, melted butter (cooled), vanilla, and eggs. Pulse on low speed until smooth and without lumps, about 10–15 pulses. Avoid over-beating.

Scrape any flour sticking to the blender’s sides and bottom. Pulse a few more times if needed. Cover and refrigerate the batter for 1 hour or overnight (important for flavor and to reduce bubbling).

Cut small squares of parchment paper to place between crepes and prevent sticking after cooking.

Heat an 8 to 10-inch nonstick pan over medium to medium-low heat. Stir chilled batter and have a tray or platter nearby with a piece of parchment paper.

Lightly butter the pan with melted butter using a pastry brush or a paper towel. Pour 1/4 cup crepe batter into the pan, immediately tilting and swirling it to evenly coat the bottom. Return the pan to the heat.

Cook until the crepe is golden brown on the bottom (1–2 minutes). Lift an edge of the crepe with an offset spatula (or rubber spatula) and flip it. Cook until golden brown spots appear on the other side (another 1–2 minutes). Transfer crepe to the prepared plate/tray and cover it with parchment or wax paper.

Repeat until all batter is used. Adjust the burner temperature as needed to control cooking speed.

Fill the crepes with your preferred fillings, fold them in half, then in half again to form triangles. Sprinkle with powdered sugar, add whipped cream, and drizzle syrup as desired.