Classic crêpes

250 g fine wheat flour
a pinch of salt
1 tsp vanilla powder (or extract or seeds from a vanilla bean)
2 heaping tbsp golden caster sugar
6 medium eggs, room temperature
600 ml full-fat milk
45 g melted butter, preferably burnt butter


In a large bowl, mix the flour, salt, vanilla, and sugar. Make a well and put the eggs in. Add 200 ml of milk and whisk together. When most of the flour and eggs have been mixed together, add another 200 ml of milk and mix. Continue adding the milk and mixing after each addition until the batter is uniform. Add the butter and mix. Let the batter sit in the fridge for 1 hour.

Heat the pan. Pour a ladle of batter and swirl around the pan. Cook the crêpe for 30 to 45 seconds on one side until the edges are brown and are lifting off the pan. Flip and cook for another few seconds. Put the crêpe on a plate. Continue cooking until the batter is gone. Serve them right away.

For making crepes, I use this pan