1. Make the Batter:
   • In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using) until smooth.
   • Alternatively, blend the ingredients in a blender for 30 seconds for a lump-free batter.
   • Cover the batter and let it rest for at least 30 minutes at room temperature or up to 1 hour in the refrigerator. This allows the gluten to relax for thinner crepes.
2. Heat the Pan:
   • Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil using a paper towel to remove excess.
3. Cook the Crepes:
   • Pour about 1/4 cup of batter into the center of the pan and quickly swirl to spread it into a thin, even layer.
   • Cook for 1–2 minutes, or until the edges begin to lift and the bottom is golden. Flip the crepe using a spatula and cook the other side for about 30 seconds.
   • Remove the crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
4. Serve:
   • Stack the cooked crepes and cover with a clean kitchen towel to keep warm. Serve with your favorite fillings or toppings.

Sweet Filling Ideas

• Nutella, sliced bananas, and whipped cream
• Lemon juice and powdered sugar
• Fresh berries and cream cheese
• Peanut butter and honey

Savory Filling Ideas

• Ham, cheese, and sautéed spinach
• Smoked salmon, cream cheese, and dill
• Roasted vegetables and goat cheese
• Scrambled eggs and bacon