Classic French Crepes

Method

1. In a blender, combine the milk, eggs, sugar, vanilla extract, and salt. Blend for 5-10 seconds until smooth. Add the flour and blend again for about 30 seconds until the batter is completely smooth. Pour in the melted butter and blend for another 10 seconds until well combined. Transfer the batter to a bowl or container, cover, and refrigerate for at least 30 minutes, or up to 24 hours.
2. Heat a crepe pan or an 8-10 inch (20-25 cm) nonstick skillet over medium heat. Lightly grease the pan with butter. Pour about 1/4 cup (60 ml) of batter into the center of the pan. Immediately lift the pan off the heat and swirl the batter to form a thin, even circle. Cook for about 1 minute, until the top is set and the edges are dry, and the bottom is golden brown. Carefully lift the crepe with a spatula or butter knife, flip it with your fingertips, and cook the other side for about 20 seconds until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with butter each time and adjusting the heat as needed. Stack the crepes on the plate and cover with plastic wrap until ready to serve.
3. To serve, warm the crepes using your preferred method. Fill them with your favorite sweet or savory fillings, then roll or fold them in half or into quarters. Top with additional toppings as desired.