Step 1

Gather all the ingredients. It’s very important to let the milk and eggs come to room temperature. If you’re in hurry, you can microwave the milk to room temperature and place the cold eggs in lukewarm water. I share a lot of tips and techniques in my blog post and I encourage you to read them before you start making the crepes.

Step 2

In a large bowl, combine flour, sugar, and salt and whisk to combine. Set aside.

Step 3

In a separate medium bowl, beat the eggs with the whisk until smooth.

Step 4

Add about one-third of the milk to the eggs and beat well. Add the remaining milk in two parts, whisking it all together.

Step 5

Add one-third of the egg/milk mixture into the flour and gently whisk to form a smooth paste.

Step 6

Add half of the remaining mixture and whisk until completely incorporated.

Step 7

Add the rest of the mixture and whisk to combine until it becomes a smooth batter. Optional: If you’re making the crepe batter ahead of time, you can cover and refrigerate it at this point.

Step 8

Add the melted butter to the mixture and whisk to combine. Do not overmix the batter. Important: The batter must be at room temperature. If the batter is cold, the fat in the butter will solidify and make the batter grainy.

Step 9

Heat a 10-inch (25-cm) crepe pan (or regular pan) over medium heat. When it’s warm, lightly grease the pan with oil using a silicone brush or paper towel. Make sure you don't see any oil streaks left on the pan. If so, wipe off the excess oil with a paper towel. Tip: Splash a small amount of water into the pan to see if it makes a sizzling sound. If the water dances around, the pan is hot and ready!

Step 10

Pour ⅓ cup batter into the center of the pan and swirl it around the pan to evenly coat the surface. Tilt the pan steeply so that most of the batter spreads from the center to the rim.

Step 11

Then, rotate the pan to spread the batter around and distribute it evenly. If you see any small holes, shake the pan vigorously side to side to fill up the holes while the mixture is still runny.

Step 12

Cook the crepe until the batter looks dry on top and the edges begin to brown, about 1 to 2 minutes.

Step 13

Slide a long cooking chopstick (or a long skinny metal spatula or an offset spatula) under all sides of the crepe, loosening it from the bottom of the pan. If you have a non-stick pan, your crepe may slide around.

Step 14

After you slide the chopstick under the crepe, raise it up in the middle and flip it over. You can use your fingertips to flip it, but I use the chopstick and turn my wrist to flip the crepe (see the video).

Step 15

Cook the other side for 15-20 seconds until golden brown.

Step 16

Slide the chopstick under the crepe again, raise it up in the middle, and transfer it to a plate, with the bottom side (the pretty side) facing down.

Step 17

Repeat with the remaining batter, adjusting the heat if the crepes are cooking or browning too fast. Important: Remove any crumbs in the pan and lightly grease the pan before you start another crepe. If the crepe gets stuck and burnt on the same spot, wash the pan and start over again.

Step 18

Use the crepe as desired (see below for some ideas) and serve immediately. To make fresh whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Step 19

Cover the crepes with an inverted plate and store them in the refrigerator for up to 2 days. You can pop them in the microwave and reheat for 2 minutes until warmed through.

Step 20

To Make Lemon Sugar Crepe: Sprinkle sugar on a crepe and squeeze some lemon juice on top.

Step 21

Fold the crepe into quarters, garnish with lemon slices, and sprinkle with powdered sugar.

Step 22

To Make Nutella Banana Crepe: Spread a crepe with Nutella and put some banana slices on top.

Step 23

Fold the crepe into quarters, drizzle with chocolate syrup, and sprinkle with powdered sugar.

Step 24

To Make Japanese-Style Crepe: Put some freshly whipped cream on a quarter of a crepe and place some slices of strawberry and banana on top of the whipped cream.

Step 25

Drizzle some chocolate syrup and fold the crepe in half.

Step 26

Roll up the crepe into a cone shape starting from the filling side.

Step 27

You can also wrap the crepe with a sheet of wax paper (a similar kind). Place the crepe on one corner.

Step 28

Fold the bottom corner up and roll it up.