Classic French Crêpes

Ingredients

Ingredients

• 3 cups all-purpose flour
• 1 liter milk
• 6 extra large eggs
• 1 Tbsp sugar
• 1 pinch salt
• 2 Tbsp vegetable oil or butter

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and a pinch of salt until well combined.
2. Gradually add 500 ml of the milk to the dry ingredients, whisking vigorously to form a smooth paste without lumps.
3. Whisk in the remaining 500 ml of milk until the batter is thin and fully incorporated.
4. Beat the eggs into the batter one at a time, whisking well after each addition to ensure smoothness. Add in the oil.
5. Cover the bowl and refrigerate the batter for at least 30 minutes to allow it to rest.
6. Heat a 10-inch non-stick crepe pan or skillet over medium heat and lightly grease with oil or butter.
7. Pour 1 soup ladle full of batter into the center of the pan, tilting and swirling to spread it evenly into a thin layer.
8. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.
9. Gently flip the crepe with a spatula and cook the other side for 30-60 seconds until golden.
10. Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, regreasing the pan as needed.