- Heat an 8-in. non-stick frying pan over medium-high.
- Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.
- Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter. Serve immediately with a drizzle of maple syrup, or use to make our Breakfast burritos.
Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.
Lemon crepes: Stir 2 tsp of lemon zest into batter. Continue with recipe. Dust crepes with icing sugar. Serve with a lemon wedge or a dollop of marmalade, or use to make Frozen dessert crepes.
Chocolate crepes: Reduce flour to 1/3 cup. Add 2tbsp of cocoa powder. Replace vanilla with 1 tsp chocolate liqueur and continue with recipe. Use to make our Chocolate fettuccine recipe.
Savoury crepes: Omit butter, sugar and vanilla. Add 2 tbsp grated parmesan, 1tbsp olive oil and 2 tsp finely chopped fresh basil. Season with pepper. Continue with recipe. Use to make our Smoked salmon crepe bites.