Instructions

• Add the ingredients to a blender in this order: 4 large eggs (room temperature), 2 1/4 cups milk, 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1/4 cup melted butter or canola oil, and a good pinch of salt. Blend on high until smooth, about 1 minute. Scrape the sides and blend again briefly so the batter is lump-free.
• Transfer the batter to a covered container and refrigerate at least 1 hour (2 hours is ideal). This resting time helps the flour hydrate and makes thinner, more flexible crepes.
• When ready to cook, give the batter a quick stir or a brief pulse in the blender if it has separated in the fridge and is no longer smooth.
• Reserve a small amount of the 1/4 cup melted butter or canola oil to grease the pan. Preheat a nonstick or well-seasoned cast-iron skillet over medium to medium-high heat until hot.
• Lightly grease the preheated skillet with the reserved butter or oil and swirl to coat. Hold the hot skillet in one hand and the batter container in the other; pour batter slowly into the center of the skillet while immediately tilting and rotating the skillet so the batter spreads into a very thin, even layer across the bottom.
• Cook until the crepe surface is no longer shiny, the edges lift easily, and the bottom is lightly browned (visual cue — typically a few dozen seconds depending on your heat). Flip the crepe with a thin spatula and cook the second side until lightly browned as well (a shorter time than the first side). Remove the crepe to a plate.
• Repeat steps 5–6 with the remaining batter, re-greasing the skillet as needed. Stack finished crepes and keep them warm covered with foil or plastic wrap. Serve immediately.