These 6-ingredient Crepes have the classic eggy flavor you'd expect from these thin and delicious pancakes. They can be served many different ways!
2 large eggs
1.5 cups milk
1 cup all purpose flour (5 ounces by weight)
3 tbsp melted butter
1 tsp vanilla extract
2 tbsp granulated sugar
extra butter for cooking, if desired
Combine all ingredients in a blender and blend for 15 seconds, until combined.
Gently tap the blender container on the counter a few times to make the bubbles in the batter release, then place the crepe batter into the fridge for 30 minutes.
Heat a nonstick pan over medium heat for a few minutes, then pour the desired amount of batter into the pan (1/4 cup is a good place to start), quickly swirling it around to spread it evenly (or even better, using a crepe spreader).
Cook the crepe for 45-60 seconds, until browned on the bottom.
Flip the crepe, and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
Serve the crepes rolled or folded into triangles, and with any garnishes you'd like. I usually do a dusting of confectioner's sugar and berries, but you can also fill them with whipped cream, lemon curd, and more.