Instructions

1. 1
   In a large bowl or blender, combine the sifted flour, eggs, milk, melted butter, sugar (if using), and salt. Whisk or blend until the batter is completely smooth and lump-free. The consistency should be like heavy cream.
   ⏱ 5 minutes
2. 2
   Cover the bowl with plastic wrap or a lid and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in more tender crêpes.
   ⏱ 30 minutes (minimum)
3. 3
   Heat a non-stick crêpe pan or a lightly oiled skillet over medium heat (around 190°C / 375°F). The pan is ready when a drop of water sizzles and evaporates quickly. Lightly grease the pan with butter or oil if needed, wiping away any excess.
   ⏱ 2 minutes
4. 4
   Pour about 1/4 cup (60ml) of batter into the center of the hot pan. Immediately tilt and swirl the pan in a circular motion to spread the batter thinly and evenly across the entire bottom surface. Work quickly before the batter sets.
   ⏱ 30 seconds per crêpe
5. 5
   Cook for about 1-2 minutes, or until the edges of the crêpe begin to lift and turn golden brown, and the surface appears set with tiny bubbles. Gently loosen the edges with a spatula.
   ⏱ 1-2 minutes per side
6. 6
   Carefully flip the crêpe using a spatula or by tossing it if you're feeling adventurous. Cook the other side for another 30-60 seconds, until lightly golden. Slide the finished crêpe onto a plate.
   ⏱ 30-60 seconds
7. 7
   Repeat with the remaining batter, stacking the cooked crêpes on the plate. You may need to adjust the heat between crêpes to maintain consistent cooking. Lightly grease the pan as needed.
   ⏱ 20 minutes