How to Make Crepes

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Ingredients
* 3 cups milk divided (reserve one cup of milk for later)
* 4 large eggs
* 4 tablespoons melted butter
* 2 cups all purpose flour
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* melted butter for greasing the pan

Instructions
* Add all the ingredients to your blender in the order outlined in the recipe (liquid ingredients first), reserving one cup of milk for later.
* Blend on low speed until no more lumps remain.
* If your blender has an airtight lid, add the lid and place the blender bottle in the fridge for 2 hours (or overnight). If not, place the batter in an airtight container or bowl with a lid. Let the batter rest in the fridge.
* Once the batter has rested, add one cup of milk and whisk to combine.
* Heat a large skillet or crepe pan (between 9 and 12 inches in size) over medium-high heat. Prepare the melted butter with a pastry brush to grease the pan.
* Before cooking the first crepe, brush the hot pan with some melted butter.
* Pour about 1/3-1/2 cup of batter into the pan and lift the pan off the heat quickly, swirling the pan around in the air slightly so the batter coats the whole pan.
* Place the pan back on the heat and let the crepe cook on the first side for about 1-2 minutes, just until the crepe begins to brown slightly and appears cooked.
* Flip the crepe carefully with a large thin spatula or silicone turner. Cook it on the second side for another 1-2 minutes until lightly browned.
* Move the crepe to a plate and repeat the process again for each crepe (brush the pan with butter to start). Aim for thin crepes – you should be using about 1/3 cup of batter per crepe, or, depending on the size of your pan, no more than 1/2 cup of batter.
* Every time you make another crepe and add it to the stack, flip the stack carefully so the heat is distributed evenly.
* Serve the crepes immediately with your favourite fillings and toppings, or store them in the fridge covered in plastic wrap or a clean kitchen towel.

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