crepes

Instructions:

1. Make the batter:
   • In a bowl, whisk together eggs, milk, and melted butter.
   • Gradually add the flour, sugar (if using), salt, and vanilla, whisking until smooth.
   • Let the batter rest for 15–30 minutes if possible; it helps make crepes more tender.
2. Cook the crepes:
   • Heat a non-stick skillet or crepe pan over medium heat and lightly butter it.
   • Pour about ¼ cup of batter into the pan and swirl to coat evenly.
   • Cook 1–2 minutes until the edges start to lift and the bottom is lightly golden.
   • Flip carefully and cook another 30–60 seconds.
3. Serve:
   • Stack crepes on a plate, keeping them warm under a towel.
   • Fill with sweet options like Nutella, fruit, or whipped cream—or savory options like ham, cheese, or sautéed vegetables.

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💡 Tips:

• For very thin crepes, swirl the batter quickly in the pan right after pouring.
• Crepes can be made ahead of time and stored in the fridge for 1–2 days; just reheat gently in a pan.
• You can make the batter a day in advance—it often improves the texture!

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If you want, I can also give a super quick 5-minute microwave version that makes soft, mini crepes when you’re in a hurry.

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