Add the milk, flour, eggs, butter, sugar and vanilla to your blender.

Blend on medium speed for 30 seconds.

Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.

Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry-- feel free to skip it!

Once the batter has rested, heat a large nonstick skillet over medium heat.

Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.

Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.

Immediately after you’ve added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer in the pan. Trust me, it takes some practice, but just keep swirling!

Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.

Transfer the crepe to a plate using a thin spatula and repeat steps 3-6 with the remaining batter.

Garnish the crepes with your choice of topping and enjoy warm or at room temperature.

Store any leftover crepes in an airtight container in the fridge for up to three days.