1-1/4 cup whole milk
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons melted and partially cooled butter
1 tablespoon lemon zest (optional)
1 teaspoon vanilla extract (optional)
1/4 teaspoon table salt (not kosher or sea)
Process all ingredients in a blender until mixture is smooth. Cover and refrigerate at least 1 hour.
Heat a 10-inch non-stick skillet over medium heat; brush lightly with melted butter. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook 30-40 seconds; flip and cook about 5 seconds. Transfer cooked crepe to a plate and continue the process to make about 12 crepes.
||Place all crepe batter ingredients into a blender and process at high speed 10 seconds. Scrape sides of the pitcher and blend another 10 seconds. Transfer mixture to a bowl if desired. Cover and chill at least 1 hour.|
||Heat a 10" non-stick skillet over medium heat 2-3 minutes. To test if pan is hot enough, sprinkle a few drops of water in the pan---if they "dance", it's ready. Brush the bottom of rhe pan and 1" up the sides very sparingly with melted butter.
||With one hand, lift skillet off the burner; with your other hand, measure a scant 1/4 cup of batter (nearly full 2-ounce ladle). Pour batter to the side of the skillet (not the center) and immediately start swirling to coat the bottom. Fill any holes with batter left in the ladle.|
||Place skillet back on the burner and cook crepe until edges brown slightly, 30-45 seconds. Loosen crepe around the edge with a heatproof spatula; gently pick it up with your fingers and flip it. Cook 5 seconds just to dry out the other side.|
||Transfer crepe to a plate; continue cooking, stacking each one between parchment or waxed paper. Cool completely and wrap with plastic; keep at room temperature until ready to serve. They also can be chilled for 1 day or frozen up to 1 month.|
|TROUBLESHOOTING: If your crepe looks like this---|
Batter too thin-------Batter too thick-------Pan is too hot-------Too much butter