Step 1

Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)

Step 2

Cover and chill the batter in the fridge for a minimum of 30 minutes.

Step 3

When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.

Step 4

Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.

Step 5

Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.

Step 6

Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.

Step 7

Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.

Step 8

Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.

Step 9

Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.