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  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m


  • 1/2 c All-purpose flower
  • 1/2 tsp. Sugar
  • 3/4 c Whole milk
  • 2 Large eggs
  • 2 tbsp. Butter, salted
  • 1/8 tsp. Vanilla


  1. Combine all ingredients in a blender or bowl with an immersion blender. Puree until mixture is smooth and bubbles form on top, at least 30 seconds.
  2. Let batter rest for 15 minutes at room temperature (can refrigerate up to one day in an airtight container).
  3. Heat a 12" nonstick skillet over medium heat. Lightly coat with butter.
  4. Pour 1/3 cup of the batter and swirl to completely cover the bottom of the skillet. Cook until underside of crepe is starting to brown, 2-3 minutes.
  5. Loosen the edge of the crepe with a rubber spatula and quickly flip using your fingers (careful, it'll be hot). Cook for 1 more minute.
  6. Slide the crepe out of the skillet onto a plate or cutting board. Repeat with remaining batter, and coating pan with butter as needed.
  7. Add filling to crepe down the center 1/3 and fold over each side. If using cheese, return to hot pan and warm on one side until melted.