Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1 teaspoon 5ml Sugar

  3. 1/4 teaspoon 1 1/3ml Vanilla

  4. 1/2 cup 31g / 1.1oz Flour

  5. 1/2 cup 118ml Milk

  6. 2 tablespoons 30ml Butter - melted

  7. 2 tablespoons 30ml Milk

Instructions Jump to Ingredients ↑

  1. While beating the egg with a whisk or electric mixer, gradually add the flour, alternating with the milk. Add the sugar and vanilla. Add half the melted butter. Mix to eliminate lumps (or combine in a blender jar and blend for about 1 minute, then scrape down the sides of the jar and blend for another 15 seconds).

  2. Heat a 7" or 8" crepe pan or nonstick skillet with sloping sides.

  3. Add the remaining butter to the pan, tipping the pan to distribute the fat all over the bottom (try not to burn the fat). Add 2 tablespoons of batter to the hot pan. Swirl the batter around the pan by tipping the pan gently so that the batter completely covers the bottom.

  4. Cook over moderately high heat for about 30 to 40 seconds or until the bottom is lightly browned.

  5. Flip and cook the other side for 15 seconds. Turn out onto wax paper.

  6. Repeat the cooking procedure with the remaining batter, brushing the pan lightly with butter as needed to keep the crepes from sticking to it (with a nonstick pan, little if any fat will be needed).


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