Ingredients

• 3 large eggs
• 2 1/3 cups milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• Pinch of salt
• 2 1/3 cups (290g) flour
• Butter for the pan

Special Equipment:

8- or 10-inch nonstick skillet or crepe pan

Method

1 Make the crepe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)