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 mildlymeandering.com