In a large mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs, milk, sugar, vanilla extract, and melted butter until smooth.

Gradually pour the wet mixture into the dry ingredients while whisking continuously. Mix until the batter becomes thin and smooth with no lumps remaining.

For extra smooth crepes, you can blend the batter in a blender for about 20 seconds.

Step 2: Let the Batter Rest

Allow the batter to rest for at least 20 minutes at room temperature. This step helps relax the gluten and creates softer crepes with a better texture.

If you have extra time, refrigerating the batter for 1 hour gives even better results.

Step 3: Heat the Pan

Place a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with butter or cooking spray.

The pan should be hot enough that a drop of water sizzles gently on contact.

Step 4: Cook the Crepes

Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl the pan so the batter spreads into a thin, even circle.

Cook for about 1 to 2 minutes until the edges begin lifting slightly and the underside turns light golden brown.

Flip carefully using a spatula and cook the other side for another 30 to 45 seconds.

Transfer the cooked crepe to a plate and repeat with the remaining batter.

Stacking the crepes on top of each other helps keep them soft and warm.

Filling and Rolling the Crepes

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