Classic Crepes Recipe: A Deliciously Thin Delight

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), vanilla extract (if using), and a pinch of salt. Whisk until the batter is smooth and free of lumps. Let the batter sit for about 20-30 minutes to allow the flour to absorb the liquid, ensuring a more tender crepe.
Heat the Pan:

Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with butter or oil, wiping away any excess with a paper towel so that only a thin layer remains.
Cook the Crepes:

Pour a small amount of batter (about ¼ cup) into the center of the heated pan. Immediately tilt and swirl the pan in a circular motion to spread the batter evenly across the bottom in a thin layer.
Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Use a spatula to gently flip the crepe and cook for an additional 30 seconds to 1 minute on the other side.
Remove from the pan and place on a plate. Cover loosely with a kitchen towel to keep warm while you cook the remaining crepes.
Serve and Enjoy:

Stack the crepes on a plate and serve immediately. You can fill them with a variety of sweet or savory fillings.
Serving and Storage Tips: