How to make it
6 steps. Take it one step at a time.
Whisk together the flour, sugar, and salt
In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs.
Gradually whisk in the milk and melted butter
Gradually whisk in the milk and melted butter until the batter is completely smooth and has the consistency of heavy cream. If lumps remain, strain the batter through a fine-mesh sieve.
Cover the bowl and let the batter rest
Cover the bowl and let the batter rest at room temperature for 30 minutes, or refrigerate for up to 12 hours.
30 minHeat a non-stick 8-inch skillet or crêpe pan
Heat a non-stick 8-inch skillet or crêpe pan over medium heat. Lightly brush with melted butter. Pour about 1/4 cup of batter into the center of the pan.
Immediately tilt and swirl the pan so the batter coats the bottom
Immediately tilt and swirl the pan so the batter coats the bottom in a thin, even layer. Cook for 1-2 minutes until the edges are lightly browned and crisp.
2 minCarefully flip the crêpe
Carefully flip the crêpe using a thin spatula and cook the other side for about 30 seconds until set and lightly spotted. Slide onto a plate and repeat with the remaining batter.
1 min
A little kitchen wisdom
Resting the batter for at least 30 minutes is the secret to a tender texture; it allows the gluten to relax and the flour to fully hydrate. For a perfectly thin crêpe, ensure your pan is well-heated before adding the batter.
