Step 1: Make the Batter

1. In a large bowl, whisk together the eggs, milk, melted butter, sugar, vanilla, and salt.
2. Gradually add the flour while whisking until the batter is smooth and lump-free.
3. Let the batter rest for 20–30 minutes to allow the flour to fully hydrate.

Step 2: Heat the Pan

1. Heat a non-stick skillet or crepe pan over medium heat.
2. Lightly grease the pan with butter or a small amount of oil.

Step 3: Cook the Crepes

1. Pour about ¼ cup of batter into the center of the pan.
2. Immediately swirl the pan to spread the batter into a thin, even layer.
3. Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden.
4. Flip the crepe and cook for another 30–60 seconds.

Step 4: Repeat

1. Transfer the cooked crepe to a plate.
2. Repeat with the remaining batter, lightly greasing the pan as needed.
3. Stack the crepes on a plate and cover with a clean towel to keep them warm.

Step 5: Serve

Fill or top the crepes with your favorite ingredients and fold or roll them before serving.

Sweet Filling Ideas

• Nutella and sliced bananas
• Fresh strawberries and whipped cream
• Blueberries and cream cheese
• Lemon juice and powdered sugar
• Honey or maple syrup
• Mixed berries and vanilla ice cream

Savory Filling Ideas

• Ham and cheese
• Spinach and mushrooms
• Scrambled eggs and bacon
• Chicken and cheese
• Smoked salmon and cream cheese

Tips for Perfect Crepes

• The batter should be thin and pourable. If it’s too thick, whisk in a little extra milk.
• Resting the batter helps produce softer, more tender crepes.
• Keep the heat at medium to prevent burning.
• Stack cooked crepes and cover them to keep them soft.
• Crepes can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 10 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: About 1 hour
Yield: 12–15 crepes