Breakfast Crepes

Instructions

1. Step 1

   Melt 1 ¼ tbsp (20 gr) of the butter in a microwave-safe bowl in short intervals. Let it cool slightly.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Unsalted Butter

   Cookware: microwave-safe bowl

2. Step 2

   Whisk the flour, sugar, and salt together in a mixing bowl.

   Ingredients used: 125.0 gr All-Purpose Flour, 12.0 gr Granulated Sugar, 1.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Add the milk, eggs, vanilla extract, and cooled melted butter. Whisk until the batter is smooth and fluid.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 5.0 ml Vanilla Extract, 300.0 ml Whole Milk

   Cookware: mixing bowl, whisk

4. Step 4

   Cover the batter and let it rest at room temperature.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Set a nonstick frying pan over medium heat. Use the remaining 2 tsp (10 gr) butter to grease the pan lightly, reserving enough to regrease it between crepes as needed.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: nonstick frying pan

6. Step 6

   Pour about 60 ml of batter into the pan and immediately swirl it into a thin, even layer. Cook until the top loses its wet sheen and the edges release, then turn the crepe and cook the second side briefly.

   Timer: 2 min (fixed)

   Cookware: ladle, nonstick frying pan, spatula

7. Step 7

   Transfer the crepe to a plate and repeat with the remaining batter, lightly regreasing the pan when necessary. Serve the crepes warm.

   Cookware: ladle, nonstick frying pan, spatula