2 cups Flour
2 cups room temperature Whole Milk
6 Tablespoons Unsalted Butter, melted
1 Tablespoons Sugar
1/2 Tablespoon Vanilla
1/4 teaspoon Kosher Sea Salt
4 room temperature Eggs
2 Tablespoons melted Butter
Zest of 1 Lemon, or other citrus optional
In a blender, blend on medium speed: milk, 6T butter, sugar, vanilla, eggs and salt. Blend until smooth.
Add the flour in two additions, and blend until smooth.
Transfer the batter to a covered bowl and refrigerate for at least 1 hour.
Heat an 8-inch skillet or crêpe pan over medium high and lightly brush with melted butter.
Stir the lemon zest into the chilled crêpe batter.
Working quickly add 2-3 tablespoons (depending on the size of pan you're working with) of the batter to the pan and swirl the pan to evenly coat the skillet with the batter.
Cook until the edges look dry, about 30 seconds, then carefully flip the crêpe to cook the other side for an additional 30 seconds.
Transfer crêpe to a parchment paper lined cooling rack. Placed in low temp oven (if you are not serving immediately).
Repeat with remaining batter, buttering pan as needed, typically after every 4th crêpe.