Classic French Crepes (Easy Crepes Recipe)

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1. 1Step 1: Whisk the milk and eggs in a jug or bowl until combined; you should have about 2 cups of liquid.
2. 2Step 2: Add the oil or melted butter to the liquid and whisk in.
3. 3Step 3: In a large bowl, combine the flour, salt, and sugar.
4. 4Step 4: Pour about 3/4 to 1 cup of the liquid into the flour mixture and mix gently to form a smooth paste, just a few seconds; be careful not to overmix.
5. 5Step 5: Add the remaining liquid and mix to form a smooth, watery batter.
6. 6Step 6: Cover the batter and let rest for at least 20-30 minutes. It can also be refrigerated overnight (or for up to 2 days).
7. 7Step 7: Alternatively, place all ingredients in a blender, adding flour last, and blend for a few seconds until smooth. (A stick blender also works.)
8. 8Step 8: Cover the batter and let rest for at least 20-30 minutes. It can also be refrigerated overnight (or for up to 2 days).
9. 9Step 9: Preheat a 10-inch non-stick pan over medium heat.
10. 10Step 10: Brush a layer of butter onto the hot pan (using a silicone brush or a butter-soaked paper towel/cloth).
11. 11Step 11: Before making each crepe, stir the batter to ensure it's uniformly mixed.
12. 12Step 12: Pour 1/4 cup of batter into the hot pan and swirl to coat the bottom evenly. Swirl to spread batter along the edge first, then fill the middle with remaining batter. Make sure batter is as even as possible.
13. 13Step 13: Return the pan to heat and let the crepe cook.
14. 14Step 14: For extra soft crepes: cook only until the surface is just set (about 30 seconds) with no browning on edges. Flip gently and cook for a few seconds on the other side (optional), or remove and place on a plate.
15. 15Step 15: For classic crepes: cook until edges start to brown and crisp (about 40 seconds). Flip and cook for another 10-15 seconds until caramelized spots appear.
16. 16Step 16: Repeat until all batter is used, mixing the batter each time.
17. 17Step 17: Stack the cooked crepes on a plate or wire rack.
18. 18Step 18: If crepes have cooled before serving, place a plate over the stack and microwave for about 30 seconds to warm them; remove the top plate quickly so they don't get soggy from steam.
19. 19Step 19: Serve with any desired filling, or follow the next steps for lemon and sugar crepes.
20. 20Step 20: Place a crepe on a plate or flat surface.
21. 21Step 21: Sprinkle about 1 teaspoon of vanilla sugar over one half of the crepe, fold in half, then fold again into quarters. Repeat with remaining crepes.
22. 22Step 22: Serve with lemon wedges (to squeeze over before eating) and whipped cream.