Soft and buttery crepes topped with cinnamon and cardamom spiced apples.
Beat eggs, flour and salt in a bowl. Set aside.
Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
Slowly add the melted butter from the saucepan into the mixing bowl, whisking as you go.
If you have time to let the batter rest for 30 min, it will result in more tender crepes, but skipping this is no problem - I skip this step all the time!
Cook about ⅓ cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan. The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done. Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do!
Top with fruit compote, a dash of cinnamon or powdered sugar. If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.
The apple compote can be made ahead of time.
Inspired by a recipe in BonAppetit.
*This recipe tastes the best using real butter. Resist the temptation to reduce the amount of butter called for in the recipe - the pan needs to have a good layer of butter to prevent the crepes from sticking.