Crepes

Mix flour and egg together.

Add vanilla, milk, and sugar.

Pour 1/3 of the batter into a hot skillet and roll around to cover the pan's surface.

When small bubbles are visible, flip the crepe and continue to cook on the other side.

When done, flip out onto a plate.

In a blender, combine all ingredients and pulse for 10 seconds.

Refrigerate the batter for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

Heat a small non-stick pan over medium heat. Add butter to coat.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.

Cook for 30 seconds and flip. Cook for another 10 seconds.

Remove to a cutting board and lay flat to cool.

Continue until all batter is gone.

Once cooled, stack and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

Sift flour and salt into a large bowl.

Whisk together milk and eggs in a medium bowl.

Pour milk mixture into flour mixture, whisking to combine.

Whisk in melted butter.

Strain mixture into a medium bowl and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8- or 12-inch nonstick skillet over medium heat and brush with butter.

Ladle or pour 3 Tbsp batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly.

Cook until top appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

Run a spatula around edge of crepe to loosen. Slip spatula under crepe and gently flip in one swift gesture.

Cook until bottom is firm and golden brown in spots, about 45 seconds.

Transfer to a plate and cover.

Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.