Classic Crepes

Gather the ingredients - * Milk * Flour * Eggs * Butter * Sugar * Vanilla extract

Add all of the ingredients to your blender.  Blend on medium speed for  30 seconds.  Scrape down the sides of the blender, making sure no large  lumps of flour stick to the edges.  Blend for an additional 30 seconds.

– Once the batter has  rested, heat a large nonstick skillet over medium heat.  Add a small pat  of butter and swirl it around the pan. – Once the butter has melted, add 1/4 cup of crepe batter to the center of the pan. – Immediately  once you've added the batter, hold the pan at a 45 degree angle and  swirl your wrist in a circle.  This should help the crepe batter spread  into a thin, even layer.

– Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides. – Garnish  the crepes with your choice of toppings and enjoy warm or at room  temperature.  Store any leftover crepes in an airtight container in the  fridge for up to three days.

Full recipe at