Ingredients:

  • 1.5 cups whole milk
  • 3 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 cup all-purpose flour, leveled
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon organic cane sugar
  • 0.25 teaspoon fine sea salt
  • 1 teaspoon neutral oil for the pan

Instructions:

  1. Add the liquid ingredients (milk, eggs, melted butter, and vanilla) to the blender first to prevent the flour from sticking to the bottom.
  2. Add the dry ingredients (flour, sugar, and salt) on top of the liquids.
  3. Pulse on low for 5 seconds to incorporate, then blend on high speed for 15–20 seconds until the mixture is completely smooth and frothy.
  4. Allow the batter to rest for at least 15 minutes at room temperature. This ensures the starch granules fully hydrate and the gluten relaxes for a tender texture.
  5. Heat a 10-inch non-stick skillet or crepe pan over medium heat and lightly coat with a tiny amount of oil or butter.
  6. Pour approximately 3 tablespoons of batter into the center of the pan, tilting and swirling immediately to create a thin, even layer.
  7. Cook for about 60-90 seconds until the edges are golden brown and start to lift. Flip and cook the second side for 30 seconds.