Crêpes

Ingredients

• 150g all-purpose flour
• 1 tablespoon sugar
• Pinch of salt
• 2 eggs
• 300ml whole milk
• 1 tablespoon unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract
• 4 tablespoons sugar, for serving
• 2 lemons, cut into wedges, for serving
• 8 tablespoons chocolate-hazelnut spread, for serving
• 2 bananas, sliced, for serving

Before you cook

• Whisk the flour, 1 tablespoon sugar and salt together in a large bowl.
• Make a well in the center and crack in the eggs.
• Whisk the eggs into the flour from the center outward.

Steps

1. Gradually whisk in the milk until the batter is completely smooth.
2. Whisk in the melted butter and vanilla extract.
3. Cover the batter and let it rest at room temperature for 30 minutes.
4. Heat a lightly buttered nonstick pan over medium heat.
5. Ladle 1/4 cup of batter into the center of the pan.
6. Immediately lift and swirl the pan to spread the batter into a thin, even circle.
7. Cook for 90 seconds until the edges lift and the underside turns golden.
8. Flip the crêpe and cook for 20 seconds more.
9. Slide the crêpe onto a plate and repeat with the remaining batter, wiping the pan lightly between crêpes.
10. For sugar and lemon crêpes, sprinkle with sugar and a squeeze of lemon, then fold into quarters.
11. For chocolate-banana crêpes, spread with chocolate-hazelnut spread, add banana slices, and roll.
12. Serve warm.