📖 Instructions

1. Begin by preparing the crepe batter. In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures that the dry ingredients are evenly distributed, preventing lumps in the final batter.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. The butter should be cooled slightly to avoid cooking the eggs when combined.
3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. The batter should be thin and pourable. If it seems too thick, add a tablespoon or two more of milk until you reach the desired consistency.
4. Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten in the flour to relax, resulting in more tender crepes. Trust me, don't skip this step—it makes a big difference!
5. While the batter rests, prepare the champagne sauce. In a medium saucepan over medium heat, melt the butter. If you want to take it to the next level, brown the butter slightly for a nutty flavor.
6. Add the granulated sugar to the melted butter and stir until it dissolves completely. The mixture should be smooth and syrupy.
7. Pour in the champagne (or sparkling wine) and Cointreau (or orange liqueur). Be careful, as the mixture may bubble up slightly. Stir gently to combine the ingredients.
8. Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until it has reduced slightly and thickened to a syrupy consistency. Be patient and don’t rush this step; the sauce needs time to develop its full flavor.
9. Remove the saucepan from the heat and stir in the fresh lemon juice. The lemon juice adds a touch of brightness and balances the sweetness of the sauce.
10. Cover the sauce and set aside while you cook the crepes.
11. Heat a non-stick crepe pan or skillet over medium heat. Lightly grease the pan with butter or cooking spray to prevent the crepes from sticking.
12. Pour about 1/4 cup of crepe batter onto the hot pan, tilting the pan quickly to spread the batter evenly into a thin circle. The thinner the crepe, the better!
13. Cook the crepe for about 1-2 minutes on the first side, or until it is lightly golden brown and the edges start to lift from the pan. Use a thin spatula to carefully flip the crepe.
14. Cook the crepe for another 30-60 seconds on the second side, or until it is lightly golden brown. The crepe should be cooked but still soft and pliable.
15. Slide the cooked crepe onto a plate and repeat the process with the remaining batter, stacking the crepes on top of each other. You can keep the cooked crepes warm in a low oven if desired.
16. To assemble the crepes, fold each crepe in half and then in half again to form a triangle. Alternatively, you can roll the crepes up like a cigar.
17. Arrange the folded or rolled crepes on a serving plate. Drizzle generously with the warm champagne sauce. Don't be shy – the sauce is what makes these crepes truly special!
18. Garnish the crepes with fresh berries, such as strawberries, raspberries, and blueberries. The berries add a pop of color and a burst of fresh flavor that complements the richness of the sauce.
19. Dust the crepes with powdered sugar for an extra touch of elegance. Serve immediately and enjoy! These crepes are best enjoyed fresh, so savor every bite.