Easy Sweet Crêpes

Add 2 tablespoons of melted butter and 1 teaspoon of vanilla extract to the batter. Whisk until completely smooth and well combined. The batter should have the consistency of heavy cream.

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax and results in more tender crêpes.

When ready to cook, remove the batter from the refrigerator and give it a gentle stir. If it has thickened too much, add a tablespoon or two of milk to thin it slightly.

Heat a non-stick crêpe pan or 20cm (8-inch) skillet over medium heat. Lightly brush the pan with melted butter or use a small piece of paper towel dipped in butter.

Pour about 60ml (1/4 cup) of batter into the center of the hot pan. Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter evenly into a thin, round crêpe.

Return the pan to the heat and cook for 1-2 minutes until the edges begin to lift and the bottom is golden. You should see small bubbles forming on the surface.

Using a thin spatula, carefully flip the crêpe and cook the other side for 30-60 seconds until lightly golden. The second side always cooks faster than the first.

Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as you go. You should get approximately 12-14 crêpes from this recipe.

Serve the crêpes warm with your favorite toppings: Nutella and sliced bananas, fresh berries and whipped cream, lemon juice and powdered sugar, or maple syrup and butter. Fold them into quarters or roll them up for elegant presentation.