Directions

1. Add milk, eggs, flour, 2 Tbsp. melted butter, 2 Tbsp. granulated sugar, 1/2 tsp. vanilla extract, and the salt to a blender and blend until smooth. Chill batter, covered, for at least 30 minutes and up to 4 days.
2. When you’re ready to make crepes, warm an 8- to 10-inch skillet (preferably nonstick or cast iron) over medium heat. When it’s hot, brush with melted butter or vegetable oil.
3. Add batter to pan (3 Tbsp. for an 8-inch skillet and 4 Tbsp. for a 10-inch pan) and swirl the skillet until batter evenly coats the bottom. Cook until the edges start to brown, 1-2 minutes. Run a metal spatula around the edges and flip the crepe over. Cook on the second side until lightly browned on underside (pick up an edge with a spatula to get a look), 30 seconds to 1 minute.