So, I crack the eggs in a bowl, whisk them a bit, dump in the flour, and slowly add milk. Now, the thing is, you need to whisk fast or lumps will show up. Don’t panic – if lumps happen, I just strain the batter once. Easy fix.

Then I add the butter, salt, and sugar if I’m making sweet ones. If not, just leave it plain.

The batter should look runny – like slightly thick milkshake consistency. If it looks like cake batter, add more milk.

Every recipe says “let the batter rest for 30 minutes.” Honestly, half the time I don’t wait because I’m hungry. Resting does make it smoother though, so if you can, do it.

I heat up my pan, brush a tiny bit of butter, then pour one ladle of batter in the middle. Now here’s the trick – immediately tilt and swirl the pan. The faster you do it, the thinner and prettier the crepe recipe. If you’re slow, it’ll clump in the middle.

The first crepe r ecipe? Always ugly. Accept it. Eat it quickly while standing in the kitchen. Then carry on.

I let each side cook for about 1–2 minutes. You’ll see edges lifting – that’s your cue to flip. Don’t stress if it tears. Mine still tear sometimes and I just fold them up like tacos.

Once they’re done, I stack them on a plate, cover with a kitchen towel, and call my people to attack.