In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds or until batter is smooth. You can also whisk in a bowl. Refrigerate at least 30, minutes or overnight.

Heat in 8 inch frying pan over medium-low heat melt butter or spray butter on pan poor about 1/4 cup batter into the pan, tilting pan immediately from side to side to form even circle. Cook about one minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

Serve with your favorite toppings. Fresh fruit, pudding, Nutella, whipped toppings, nuts, and Hershey syrup, are a few of my favorites!

The batter can be made up to 24 hours in advanced and stored in the refrigerator until ready to cook. The crêpes can be made up to three days in advanced.

Add leftovers to a Ziplock bag or covered container and layer parchment in between each crepe. You will be able to store the crepes up to three days in the fridge and up to three months in the freezer.

REAHEATING: Heat and microwave on low or on the skillet until warm. You can also place the crepes on a baking sheet in the oven at 175 degrees Fahrenheit for five minutes or until warm (recommend way).