To begin, in a large mixing bowl, combine the flour, sugar (if making sweet crêpes), and salt. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, whisking constantly to avoid lumps. The batter should be smooth and slightly runny.

Let the crêpe batter rest for at least 30 minutes at room temperature. This allows the flour to fully absorb the liquid, resulting in more tender crêpes. If you’re short on time, 10 minutes of resting will suffice, but the longer, the better.

Heat a non-stick pan or crêpe pan over medium heat. Lightly grease the pan with a small amount of butter or oil, ensuring it evenly coats the surface but isn’t excessive, as too much fat can make the crêpes greasy.

Once the pan is hot, pour about 1/4 cup of batter into the centre of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter thinly and evenly. Cook for 1 to 2 minutes, or until the edges start to lift slightly and the bottom is golden.

Flip the crêpe using a spatula or by gently loosening the edges and flipping with your fingers. Cook the other side for an additional 30 seconds to 1 minute until lightly browned. Remove the crêpe from the pan and place it on a plate.

Repeat the process with the remaining batter, greasing the pan lightly between each crêpe. Stack the finished crêpes on a plate and cover with a clean kitchen towel to keep them warm.

For savoury crêpes, you can omit the sugar and vanilla in the batter and fill the crêpes with ingredients like ham, cheese, sautéed mushrooms, or spinach. For sweet crêpes, popular fillings include Nutella, fresh fruit, jam, or whipped cream.

To serve, fold the crêpes in halves or quarters, or roll them up with your chosen fillings. Garnish with powdered sugar, a drizzle of honey, or a dollop of whipped cream for sweet crêpes, or sprinkle herbs and cheese for savoury variations. Serve immediately and enjoy the delicate and thin layers that define a classic French crêpe.