French Crêpes

• 1½ cups flour
•  3 eggs
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon pure vanilla extract
• 2 cups whole or 2% milk
• 3 tablespoons butter melted
•  Butter (for coating the pan)

In a blender, combine all ingredients and blend on medium-high speed (or pulse) until completely emulsified. Cover batter and let rest for 20 minutes. The batter can also be stored in an airtight container in the fridge overnight.

Heat a small amount of butter in 9- or 10-inch frying pan over medium to high heat. Pour ¼ cup of batter into the pan. Tilt the pan to spread batter as thinly and evenly as possible. Cook for about a minute, or until bottom is light golden brown in areas. Gently lift edges and flip with a spatula. Cook the other side for an additional 10-20 seconds, or until light golden brown in areas. Repeat process for remaining batter. Serve warm with your favorite fillings!