How to Make Classic Crepes

• In a large bowl, whisk the eggs until smooth and slightly frothy. Add the milk, melted butter, and vanilla extract.
  2 Cups Milk, 4 Large Eggs, 3 Tablespoons Unsalted Butter, 1 Teaspoon Vanilla Extract
• In a separate bowl, sift together the flour, sugar, and salt. Sifting helps prevent lumps when mixing by hand.
  1 Tablespoon Granulated Sugar, 1½ Cups All-Purpose Flour, ½ Teaspoon Fine Sea Salt
• Whisk the Batter. Gradually add the dry ingredients to the wet ingredients. Begin whisking gently until the flour is moistened, then whisk vigorously for about 5 minutes until the batter is silky smooth.
• If a few small lumps remain, pour the batter through a fine-mesh strainer into a clean bowl.
• Rest the Batter. Cover and refrigerate for at least 30 minutes or overnight. This step relaxes the gluten and creates tender, flexible crepes.
• Heat an 8-inch nonstick skillet over medium-low heat and lightly coat with cooking spray or butter. Pour in ¼ cup batter and immediately swirl the pan so the batter covers the bottom in a thin, even layer.
• Cook for about 1 minute, until the edges begin to lift and the underside is lightly golden. Flip and cook for another 30 to 60 seconds. Transfer to a plate and repeat with the remaining batter.