Ingredients
Method
Blend 4 large eggs, room temperature, 2⅓ cups whole milk, ⅔ cup (133 g) granulated sugar, and 1 tsp. vanilla extract in a blender until smooth and frothy. Add 2⅓ cups (292 g) all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and blend just to combine. Cover and chill at least 1 hour.
Heat a medium nonstick skillet over medium-high, then brush with some of 4 Tbsp. (½ stick) unsalted butter, melted. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook until a few brown spots appear underneath, about 15 seconds, then transfer to a plate. Tent with foil to keep warm. Repeat with remaining butter and batter.
Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, powdered sugar, and/or jam alongside for topping as desired. Do Ahead: Batter can be made 1 day ahead. Keep chilled. Stir gently to reincorporate before cooking.