In a bowl, whisk together flour, eggs, sugar (if using), vanilla (if using), and salt.
Gradually add milk, whisking until smooth and slightly thin — similar to heavy cream consistency.
Stir in melted butter. Let batter rest 15–20 minutes if possible for better texture.
2. Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat and brush lightly with butter.
Pour a small ladle of batter into the pan and swirl to coat evenly.
Cook 1–2 minutes, until the edges lift and the bottom is lightly golden.
Flip and cook another 30–60 seconds.
Repeat with remaining batter, brushing pan with butter as needed.
3. Fill the Crepes
Sweet options: apricot jam, Nutella, sweetened cottage cheese, ground walnuts with sugar, or chocolate spread.
Savory options: sautéed mushrooms, spinach and cheese, ham and cheese, or minced meat.
Fold or roll crepes and serve warm.
4. Optional Toppings
Powdered sugar, cocoa, or melted chocolate for sweet versions.
Sour cream or fresh herbs for savory versions.
⭐ Tips
Batter should be thin enough to coat the pan lightly — too thick and crepes won’t be delicate.
Use a ladle or small cup to control portion size.
Let batter rest before cooking — makes crepes more elastic and easier to flip.
Crepes can be made ahead and stored covered in the fridge for 1–2 days.
If you want, Ashley, I can also make: 📱 A catchy Facebook caption ✨ A blog-style post with serving ideas and filling suggestions 🎥 A Darija video script
