1 cup All-Purpose Flour
1 tablespoon Sugar
¼ tablespoon Salt
1 dash of Cinnamon
1 cup Milk
2 tablespoons Melted Butter (room temperature)
1 teaspoon Vanilla Extract
Thoroughly combine the dry ingredients (flour, sugar, salt and cinnamon) in a medium sized mixing bowl.
Make a well in the center of the bowl to pour the wet ingredients (milk, eggs, butter, vanilla extract) into. Completely combine the dry ingredients with the cup of milk. Add in the eggs, butter, and vanilla. The batter is the right consistency when it easily flows off a whisk or any other spatula.
Strain the batter into another bowl making sure to catch any clumps. The batter should now be smooth and flowy.
Heat a pan to medium heat and butter it once ready. Pour out the batter to your desired size. This recipe should make enough for three large crêpes. The batter shouldn’t take longer than 3 minutes to cook on each side.
Serve hot with fruits and spreads such as strawberries, bananas, honey or nutella. Crêpes are usually wrap around a filing center, but can be laid out like pancakes are. If you have any leftovers, crêpes can easily be reheated on a pan after as long as a week in the fridge.