Ingredients
- 1 1/2 cups milk
- 3 large eggs
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 pinch salt
- 3/4 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a medium bowl, whisk together the milk and eggs until well blended.
- Gradually sift in the flour, sugar, and salt, whisking continuously to prevent lumps.
- Add the vanilla extract and mix until the batter is smooth. The batter should be thin.
- Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter into the pan, tilting it so the batter coats the bottom evenly.
- Cook for 30-90 seconds until the edges start to brown and the top is set.
- Carefully flip the pancake and cook for an additional 30-90 seconds until lightly browned.
- Repeat with the remaining batter, stacking cooked pancakes on a plate.