The Best Crepe Recipe

• Crepe batter
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 3 cups milk
• 5 eggs
• 1 teaspoon vanilla
• Cinnamon sugar
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 1/2 cup butter, melted

1. Combine flour and sugar in a large bowl. Combine milk, eggs, and vanilla in separate bowl, and slowly whisk into flour mixture until smooth. The better should be fairly runny, you can add additional milk if needed. Cover and rest batter 20 minutes in the fridge. This is important as it allows the batter to congeal.
2. To cook the crepes, heat a small, lightly butter-greased crepe pan (my mother used a cast iron skillet; I use the French crepe pan available at most kitchen supply stores) over medium heat. Pour 1/8-cup mixture onto pan; gently tip pan to spread batter. Cook 2 minutes each side or until golden. Remove crepe to parchment-lined cookie sheet and place in slightly warmed oven for keeping. Repeat with remaining mixture until all crepes are cooked.
3. To caramelize crepes, in small bowl combine cinnamon and sugar. Brush each crepe with melted butter and sprinkle with cinnamon sugar. Return to pan and cook for 30 seconds each side or until caramelized and crispy.

crepe batter, flour, sugar, salt, milk, eggs, vanilla, cinnamon sugar, cinnamon, sugar, butter

Taken from food52.com/recipes/69639-the-best-crepe-recipe (may not work)