Crepes Recipe

Prepare the Batter

In a large bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, and a pinch of salt. Gradually add 1 1/2 cups of milk while continuing to whisk to create a smooth batter. Stir in 2 tablespoons of melted butter and 1 teaspoon of vanilla extract (optional for sweet crepes). Cover and let the batter rest for 30 minutes at room temperature.

Cook the Crepes

Heat a non-stick crepe pan or a large skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter into the pan, swirling it to evenly coat the bottom. Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 30 seconds. Remove and place on a plate. Repeat with the remaining batter, greasing the pan as needed.

Serve

Fill crepes with your choice of fillings, such as Nutella and sliced bananas for sweet crepes or ham and cheese for savory crepes. Fold or roll the crepes and serve immediately. Optionally, dust with powdered sugar or drizzle with syrup for added sweetness.