Ingredients:

  • 1.5 cups whole milk
  • 3 large eggs
  • 3 tbsp unsalted butter, melted and cooled
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.25 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp unsalted butter for greasing the pan

Instructions:

  1. Place the milk, eggs, 3 tablespoons melted butter, flour, sugar, salt, and vanilla into a high-speed blender.
  2. Pulse on high for 20–30 seconds until the mixture is completely smooth and bubbles form on top.
  3. Transfer the batter to a bowl or keep it in the blender jar and let it sit on the counter for 30 minutes to allow the flour to fully hydrate and the gluten to relax.
  4. Heat a 10-inch non-stick skillet over medium heat and lightly brush with 1 teaspoon of butter.
  5. Pour about 0.25 cup (60ml) of batter into the center of the pan. Immediately lift the pan and swirl it in a circular motion so the batter coats the entire bottom in a paper-thin layer.
  6. Cook for approximately 60-90 seconds until the edges are lacy and golden-brown, then flip and cook the other side for 30 seconds.