Classic Crepes
Makes about 8 crepes
- 6 tablespoons butter
- 1 cup flour
- ½ teaspoon kosher salt
- 3 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla
- Baird Farm maple syrup, for serving
- Fruit, cheese, jam and other ingredients, for filling
- Melt 4 tablespoons of the butter, saving the remaining 2 for the pan. Allow to cool briefly.
- Add the melted butter, flour, salt, eggs, milk, and vanilla to a large mixing bowl. Whisk until smooth. Alternatively, you may blend everything together in a blender. Allow the batter to rest for at least 20 minutes in the fridge or up to a day in advance.
- When ready to cook, heat a nonstick skillet over medium heat. Coat the pan with some of the butter, and when hot, add a small ladle full of batter to the pan. Quickly pick the pan up and rotate it so that the batter spreads into a thin layer across the bottom of the pan. Return it to the stove and cook for 1-2 minutes until golden brown. Use a spatula to flip the crepe over and cook the other side. When done, set aside on a plate and continue cooking crepes with the remaining batter. Use additional butter as needed.