Classic French Crepes

Ingredients

Instructions

1. 1

   MAKE THE BATTER: Add flour, eggs, milk, melted butter, sugar, and vanilla to a blender. Blend on high for 30 seconds until completely smooth with no lumps. The batter should be thin like heavy cream. REST THE BATTER: Cover and refrigerate for 30 minutes (this lets the flour hydrate and gluten-free flour absorb liquid evenly). Batter can rest up to 24 hours.

2. 2

   PREPARE YOUR PAN: Use an 8-inch or 9-inch non-stick skillet. Heat over medium heat for 2 minutes. The pan is ready when a drop of water sizzles and evaporates immediately. Lightly brush with melted butter using a pastry brush or paper towel. You want a thin coating - too much butter will make crepes greasy.

3. 3

   SWIRLING TECHNIQUE (the key to thin crepes): Lift the pan off the heat. Pour exactly 3 tablespoons (about 1/4 cup minus 1 tbsp) of batter into the CENTER of the pan. IMMEDIATELY tilt and rotate the pan in a circular motion, letting the batter flow and coat the entire bottom in a thin, even layer. This must happen fast (within 2-3 seconds) before the batter sets. If you have holes, your pan is too hot or you're swirling too slowly.

4. 4

   COOKING THE CREPE: Cook the first side for 60-90 seconds. You'll know it's ready when: the edges start to look dry and slightly curl up, the bottom is light golden (lift edge with spatula to check), and the top surface looks set (no more wet batter). FLIP: Loosen edges with a thin spatula, then either flip with the spatula or, once you're confident, give the pan a quick upward flick to flip. Cook the second side for 30-45 seconds (it never gets as golden as the first side). Stack finished crepes on a plate.

5. 5

   FILL THE CREPES: Work with one crepe at a time, pretty side (first cooked side) facing down. Spread 1 tablespoon of Nutella on the bottom third of the crepe. Add a few strawberry slices on top of the Nutella. FOLD: Fold the bottom third up over the filling, then fold in half again to form a triangle or quarter-fold.

6. 6

   Arrange folded crepes on plates (2 per serving). Dust with powdered sugar using a fine-mesh sieve for even coating. Serve immediately while warm. TIP: First crepe is often a 'test' crepe - use it to check temperature and batter consistency.