A versatile crepe recipe perfect for birthdays or any occasion, allowing for both sweet and savory variations. The batter can be made quickly or rested for optimal texture.
In a large bowl, add the flour, eggs, salt, melted butter, and if making sweet crepes, vanilla extract and sugar. Using a whisk or electric mixer, gradually beat in the milk until a smooth batter forms with no lumps. Alternatively, put all ingredients in a blender and blend until smooth. For optimal texture, let the crepe batter sit for 30 minutes to 1 hour at room temperature, or put it in the fridge and let it sit overnight. This step can be skipped if you're short on time, as the difference is minimal. Heat a lightly buttered pan over medium/high heat. Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible. You can also use a large spoon to spread the batter. It's not necessary to butter the pan between every crepe; less butter helps the batter lay flatter. Cook until golden brown on both sides – about 1-2 minutes on each side. Serve hot with your favorite fillings like Nutella, strawberries, homemade whipped cream, or a lemon/butter/sugar combination.
