Blend the milk, eggs, vanilla, and salt together (in that order) for 45 seconds to one minute until you get a creamy, well-blended batter with no clumps. The order that you add the ingredients into the blender can have a big impact on the crepe batter consistency after blending.
If your blender permits, start blender at a low speed, slowly pull off the lid, and slowly flour and then butter while blender is running. This helps prevent flour from clumping. Once blended, check for excess flour on sides of blender, scrape down and blend once more until all ingredients seem incorporated.
Store batter in fridge and let cool for 20-30 minutes before cooking.*
Heat Crepe Pro to medium or medium-low for 5-10 minutes before cooking. This ensures evenly cooked crepes. Have your T-handle and spatula (included in CrepePro kit) ready, as well as a wet paper towel to wipe off excess batter from batter spreader after each crepe.** Your Crepe Pro is at the right temperature to cook crepes if you hear a light sizzle when you first pour batter onto the pan.
Spray pan once at start of cooking. Pour about 1/4 – 1/3 cup of batter into the middle of the crepe pan and spin crepe immediately with T-handle/batter spreader. Let crepes cook for 30 seconds-1 minute, or until bubbles can be seen all around edges of crepe and some in middle. Use spatula to flip crepe, cook for about 30 seconds more on other side.
Remove from heat and top with sweet or savory toppings- the sky is the limit! We love ham, cheese, eggs, and mushrooms for savory toppings, and favorite sweet toppings include nutella and fresh berries, butter with cinnamon sugar, or butter with powdered sugar and lemon. Eat immediately.
Notes
*When in a pinch, this step can be skipped, but is recommended to produce the desired batter consistency.**If you do not have a crepe pro you can make this recipe on a crepe pan or griddle. Batter quantities may vary and you can use the back of a spoon or spatula to spread batter.