The Perfect French Crêpe

In a large mixing bowl, whisk together the flour, sugar, and salt.

Gradually whisk in the milk until smooth, breaking up any lumps. Add the beaten eggs and melted butter and vanilla extract (if using), whisking until just combined.

Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 hours). Resting allows the gluten to relax, resulting in more tender crêpes.

Heat a lightly oiled crêpe pan or non-stick skillet over medium heat. Test the heat by flicking a few drops of water onto the pan; it should sizzle and evaporate quickly.

Pour about ¼ cup (60ml) of batter onto the hot pan, immediately tilting and swirling the pan to evenly coat the surface with a thin layer of batter.

Cook for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden brown. Use a thin spatula to carefully flip the crêpe and cook for another 30-60 seconds, or until golden brown on the second side.

Transfer the cooked crêpe to a plate. Repeat with the remaining batter, stacking the crêpes on top of each other. Use parchment paper between crêpes if you wish to prevent sticking.