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1. Prepare the Batter
In a mixing bowl, combine the flour, eggs, and milk. Whisk until the mixture is smooth and free of lumps. If you’re making sweet crepes, add the sugar and a pinch of salt at this point. Then, incorporate the melted butter and mix until combined. For best results, let the batter rest for about 30 minutes at room temperature. This resting time allows the gluten in the flour to relax, resulting in tender crepes.
2. Heat the Pan
Place your non-stick skillet or crepe pan over medium heat. Once it’s hot, lightly grease the surface with a small amount of butter or oil. You can use a paper towel to spread it evenly and remove any excess.
3. Pour the Batter
Using a ladle or measuring cup, pour about ¼ cup of batter into the center of the heated pan. Quickly swirl the pan to spread the batter evenly into a thin layer.
4. Cook the Crepe
Cook the crepe for about 1-2 minutes until the edges begin to lift and the bottom is golden brown. You can use a spatula to gently lift the edge of the crepe to check for doneness.
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