I don’t think I’m alone in my love for crepes, but just in case you’re not familiar with what they are, they are, they are french-style pancakes that are folded or rolled with a filling inside. They’re different from American pancakes because they don’t have a rising agent in them (like baking soda or baking powder) so they turn out wafer thin and delicate, rather than thick and fluffy.

4 eggs
1/3 cup butter , softened
1/2 cup granulated sugar
1 cup all-purpose flour
1 1/4 cups milk
1 teaspoon vanilla extract
dash salt

Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day.
Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
Cook for about 30 seconds on each side, flipping once, until lightly golden.
Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
Add desired toppings or fillings.

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