Delicate sweet French thin pancakes

In a large bowl, whisk together the flour, granulated sugar, and a pinch of salt.

Create a well in the center of the dry ingredients. Add the eggs and whisk gently from the center outwards, gradually incorporating the flour.

Slowly pour in the milk, whisking continuously until the batter is smooth. Stir in the melted butter and vanilla extract. Ensure there are no lumps.

Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours. This is crucial for tender crêpes.

Heat a non-stick crêpe pan or a flat-bottomed skillet over medium heat (approximately 170°C-190°C). Lightly grease the pan with a small amount of butter or oil.

Pour about 60 ml of batter into the hot pan, tilting and swirling immediately to coat the bottom evenly with a thin layer. Cook for 1-2 minutes until the edges are golden and the top is set.

Carefully flip the crêpe with a thin spatula and cook for another 30-60 seconds on the second side, until lightly golden. Transfer to a plate and repeat with the remaining batter, stacking the cooked crêpes.

Serve warm with your favorite toppings such as sugar, jam, Nutella, or fresh fruit. Bon appétit!