– 2 large egg– 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled (plus more for the pan)– 1 teaspoon pure vanilla extract
Direction
Blend all ingredients in a blender for 15–20 seconds. The mixture should be refrigerated for at least one hour in a large mixing bowl covered with plastic wrap.
1
2
Heat an 8- to 9-inch nonstick skillet on medium. Melt butter and brush on skillet. Removing the pan from heat, pour ¼ cup of crepe mixture in the center and swirl in a circular motion to coat the bottom evenly.
3
Return the pan to the stovetop and cook for 1–2 minutes until the bottom is lightly browned and the edges lift. Lift with a spatula and flip to cook the other side.
4
Slide the crepe onto a wire rack after removing from heat. Continue with the remaining batter, lightly coating the pan with melted butter.
5
The cooked crepes can be stacked while the batter cooks. Place fresh fruit and powdered sugar on top or fill with your favorite fillings.