- 2 Tablespoons melted butter, lukewarm, plus more for the the saute pan
- 1 cup all-purpose flour or white whole wheat flour
- 1 teaspoon honey, slightly warmed
- 1/8 teaspoon salt
- 1 1/4 cups milk (I used whole milk)
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Add all ingredients to a blender and pulse for 5 seconds. Use a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined. Cover and refrigerate for 1 hour, or up to 36 hours.
Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over medium heat. Pour 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle. Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown. Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side. Cook for another 45-60 seconds, then transfer the crepe to a separate plate and set aside.
Repeat with the remaining batter, adding extra butter to the pan occasionally when needed so that the crepes do not stick.
Serve crepes immediately, filled and/or topped with your favorite ingredients.