Don’t be intimidated about making crêpes — they are as easy as making pancakes! Be sure to watch the Joy of Baking crêpe video first. Crêpes can be filled with sweet or savory fillings — the possibilities are almost endless.
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons granulated white sugar*
2 large eggs (room temperature)
1 1/4 cup milk (room temperature)
1 teaspoon pure vanilla extract*
2 tablespoons melted butter, cooled to room temperature
Place all the ingredients in your blender or food processor and process for about 15-30 seconds or until batter is smooth.
Pour batter through a strainer 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.
Heat a 9-inch non-stick frying pan or crêpe pan over medium heat until a few sprinkles of water dropped on the pan sizzle. Adjust the temperature as needed. Lightly butter the pan. Lift the pan from the heat and, using a small ladle, pour about 3-4 tablespoons of the batter into the center of the hot pan. Tilt and swirl the pan so the batter forms an even layer (does not have to be a perfect circle). Cook just until the edges of the crêpe begin to curl and the top looks almost dry, about 1-2 minutes. (The bottom of the crêpe will have a golden brown lacy pattern.) Flip the crêpe and continue to cook for about 15-30 seconds or until you have brown spots over the surface. Remove from heat and place on a plate or wire rack.
* If you’re making savory crêpes, omit the sugar and vanilla extract. Instead, add some chopped herbs, if desired.
SOURCE: Joy of Baking