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Place the eggs, sugar, vanilla, salt, milk, flour and butter in the blender.
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Blend until well mixed.
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Refrigerate at least 45 minutes.
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Blend again for 30 seconds, in case there was separation while chilling.
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Heat a small skillet to medium-high.
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Melt a little butter and spread it around the pan to keep the crepe from sticking.
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Pour 1/4 cup cold batter into the pan and swirl pan to coat the bottom with batter.
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Cook 60-90 seconds.
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Flip the crepe over.
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Cook another 60-90 seconds.
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Remove from stove and place on plate.
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I stack my crepes up on one plate until I am ready to start filling.
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Once all crepes are cooked place a crepe on a different plate, add toppings to one side of the crepe and carefully roll it up.
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Top with whipped cream or confectioners sugar of desired.