Baking & Spices
1 cup All-purpose flour
1/2 cup Granulated sugar
1 dash Salt
1 tsp Vanilla extract
1/3 cup Butter
1 1/4 cups Milk
Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. If you feel more comfortable whip it up with a whisk. Take your time.
Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day.
Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
Cook for about 30 seconds on each side, flipping once, until lightly golden.
Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
Add desired toppings or fillings. I did a couple with Nutella and bananas and others with strawberries and Nutella.