2 cups flour 2 cups milk 4 eggs ½ tsp vanilla (ignore if making savory crepe dish; keep if making a desert crepe dish) ½ tsp salt 1 tsp sugar (ignore if making a savory crepe dish)
Whir in a blender all of the ingredients until mixed. Refrigerate for 1 to 2 hours.
In an 8” crepe pan or non stick skillet, melt 1 tsp butter over medium high heat. Add 1/3 cup chilled crepe batter and swirl to coat pan. Cook until set on the bottom, 1 minute. Flip and cook for 30 more seconds. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crepes.