Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs, room temperature
  • 1.5 cups (350ml) 2% milk, warmed to 100°F
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 0.25 teaspoon salt
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unsalted butter for greasing the pan

Instructions:

  1. Combine the warmed milk, eggs, melted butter, salt, sugar, and vanilla extract in a high-speed blender.
  2. Add the all-purpose flour to the blender last to prevent it from sticking to the bottom. Pulse on high for 20–30 seconds until the mixture is smooth and small bubbles appear.
  3. Let the batter rest in the blender pitcher for 10 minutes. This allows the starch granules to hydrate and the foam to subside, ensuring a tender texture.
  4. Heat a 10-inch non-stick skillet or crepe pan over medium-high heat. Lightly coat with a teaspoon of butter and wipe away the excess with a paper towel for a matte surface.
  5. Pour approximately 1/4 cup (about 4 tablespoons) of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to coat the bottom evenly.
  6. Cook for about 60–90 seconds until the edges are golden and start to pull away from the pan. Use a thin spatula to flip and cook for an additional 30 seconds on the second side.