2tablespoonsUnsalted Buttermelted or vegetable oil of your choice
In a large bowl add the flour, eggs, salt, vanilla extract, melted butter and sugar if used.
Using a whisk or electric mixer, beat in the milk gradually until a smooth batter form with no lumps.
Heat a lightly buttered crepes pan over medium/high heat.
Pour or scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
Cook until light brown on both sides - about 1-2 minutes on each side and serve hot with your favorite fillings
Crepe pan: I am using a 10-inch French crepe pan. It makes 12 perfectly thin and crispy French crepes with this recipe. Store: you can cook all the crepes then store them in the fridge, on a plate covered with plastic wrap. It stores well up to 2 days. Filling ideas: jam, chocolate spread, honey, maple syrup, apple compote, fruits, nut butters, whipped cream, ice cream, nuts, coconut and more!