THE SECRET to Perfect French Crepes is mixing all the ingredients correctly!

Ingredients

• 8 ounces All-Purpose Flour (sifted)
• 3 tablespoons Granulated Sugar (optional for slightly sweet batter)
• 1 pinch Salt (fine sea salt)
• 1 teaspoon Baking Powder (helps crepes puff slightly)
• 3 large Eggs (room temperature)
• 17 fluid ounces Milk (warm (about 110°F), split into two portions)
• 1.5 ounces Unsalted Butter (melted)
• 0.25 teaspoon Vanillin (powdered) (artificial vanilla flavor)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Combine Dry Ingredients

   Place the flour, sugar, salt, and baking powder into a mixing bowl and whisk together until evenly distributed.

   Time: PT2M

2. Create Egg Well

   Make a small well in the center of the dry mixture and crack the three eggs into it.

   Time: PT2M

3. Warm the Milk

   Heat 17 fl oz (500 ml) of milk until warm (about 110°F). You can do this in the microwave for 30‑45 seconds.

   Time: PT2M

   Temperature: 110°F

4. Add Half the Milk to Form Batter

   Gradually pour about half of the warm milk into the bowl while whisking continuously to create a thick, lump‑free batter.

   Time: PT3M

5. Melt Butter

   Place 1.5 oz (3 Tbsp) of butter in a microwave‑safe bowl and melt for about 30‑45 seconds.

   Time: PT1M

6. Incorporate Butter, Vanillin, and Lemon Juice

   Stir the melted butter, powdered vanillin, and lemon juice into the batter, whisking until fully combined.

   Time: PT2M

7. Add Remaining Milk and Finish Batter

   Pour the remaining warm milk into the batter and whisk one final time until the batter is thin, fluid, and completely free of lumps.

   Time: PT2M

8. Preheat Skillet

   Heat a non‑stick skillet over medium‑high heat (about 375°F) until hot.

   Time: PT3M

   Temperature: 375°F

9. Lightly Grease Pan

   Brush the skillet with a thin layer of melted butter or oil.

   Time: PT1M

10. Cook Crepes

    Pour about 1/4 cup of batter into the center of the skillet, swirl to spread a thin layer. Cook 1 minute until the top is matte, then flip and cook another 30 seconds until golden brown. Transfer to a plate and repeat with remaining batter.

    Time: PT20M

    Temperature: 375°F

11. Serve Warm

    Stack the cooked crepes on a warm plate, cover with foil to keep soft, and serve with your favorite fillings.

    Time: PT1M

Nutrition Facts

Calories

100

Protein

3 g

Carbohydrates

12 g

Fat

4 g

Fiber

0.5 g