• In a large bowl, whisk together the eggs, milk, flour, salt, and melted butter until smooth.

  If making sweet crepes, whisk in the sugar and vanilla extract. For savory crepes, omit both.

  Let the batter rest for 10–15 minutes (optional but recommended for smoother crepes).

  Heat an 8-inch nonstick skillet over medium heat. Lightly grease with butter.

  Pour about ¼ cup batter into the pan, tilting immediately to spread the batter into a thin, even layer.

  Cook for 30–60 seconds, until the edges begin to lift and the bottom is lightly golden.

  Flip and cook for another 10–20 seconds, just until set.

  Remove from the pan and keep warm, loosely covered, while cooking remaining crepes.

  Fill or top as desired and serve warm.

Notes

• Batter should be thin and pourable; add a splash of milk if it thickens.

  Crepes can be stacked with parchment between layers and refrigerated for up to 2 days.

  Reheat briefly in a skillet or microwave before serving.

  Serve with fruit, powdered sugar, whipped cream, Nutella, or savory fillings.