Classic Crepes Recipe: Light, Delicate, and Perfect for Any Filling

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla extract (if using). Whisk until the batter is smooth and free of lumps. Let the batter rest for 30 minutes to allow the flour to fully hydrate and to help make the crepes more tender.
Heat the Pan:

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

Pour about 1/4 cup of batter into the pan, swirling the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip the crepe carefully using a spatula and cook for another 30 seconds to 1 minute on the other side.
Repeat and Stack:

Continue cooking the remaining crepes, greasing the pan as needed. Stack the cooked crepes on a plate, covering them with a clean kitchen towel to keep them warm.
Serve:

Serve the crepes warm with your choice of sweet or savory fillings. For sweet crepes, you can add whipped cream, fresh fruit, chocolate syrup, or powdered sugar. For savory crepes, try filling them with cheese, ham, spinach, or mushrooms.
Serving and Storage Tips