1/8 teaspoon salt
2 tablespoons (25 grams) granulated white sugar
2 large eggs (room temperature)
1 1/4 cup (300 ml) milk (room temperature)
1 teaspoon pure vanilla extract (optional)
2 tablespoons (28 grams) melted butter, cooled to room temperature
Crêpes Recipe: Place all the ingredients in your blender or food processor and process for about 15-30 seconds or until smooth. Or you can make the batter by hand. In a large bowl whisk the flour with the sugar and salt. In a separate bowl whisk the eggs and then stir in the milk, vanilla extract and melted butter. Make a well in the center of the dry ingredients and then gradually pour in the egg mixture, whisking until combined and smooth. Strain if necessary to remove any lumps. (The batter should have the consistency of light cream.) Cover and let sit at room temperature about 15-30 minutes. Or place in the refrigerator to chill for one hour, or up to two days. After chilling the batter, if it's become too thick, thin it out with a little milk or water.
Makes about 10 to 12 - 9 inch (23 cm)Crêpes.