• Place the eggs in a large bowl and whisk until the yolks are broken up. Add the milk and kosher salt and whisk until well combined. If you’re making the sweet crepes add the sugar and whisk until the sugar is dissolved.
• Sift the flour into the liquid ingredients in two batches, gently whisking after each addition until the flour until it’s completely mixed.
• After all the flour is added, there may be small lumps of flour. That’s okay. Slowly drizzle in the melted butter whisking as the butter is added to the batter. The batter should be thin, about the consistency of heavy cream.
• Cover the bowl with plastic wrap and let it rest for at least 60 minutes or overnight. During this time the flour will will absorb the liquid and the littles lumps of flour will disappear. As soon as you pull the batter from the refrigerator, add the vanilla extract if making the Sweet Crepes.
• Heat an 8-inch non-stick skillet over medium-high heat. The pan is ready when you sprinkle water into the pan and the drops of water dance across the surface. Reduce the heat to medium. Brush the surface of the pan with melted butter, using a heatproof pastry brush.
• Pour 1/4 cup of batter (I use a 1/4 cup measuring cup) in the center of the pan and gently swirl in around until the batter completely covers the bottom of the pan in an even layer. Cook the crepe on the first side for 2-3 minutes until the edges are browned and the crepe has browned. As the crepe is cooking it will bubble up.
• Use an offset spatula to gently loosen the crepe from the pan and gently shake the pan back and forth to completely loosen the crepe. Use a thin spatula to flip the crepe over and cook on the other side for 45 to 60 seconds.
• Slide the crepe out of the pan onto a large baking sheet. Cook the rest of the crepes and place them on the same baking sheet overlapping the crepes.

How to Store the Crepes

• If you're making the crepes the same day you're eating them store them at room temperate.

  To store in the refrigerator, stack the crepes, wrap them in plastic and store them in the refrigerator for 2 to 3 days.

  To freeze the crepes, stack the crepes and place a piece of wax paper or parchment paper between each crepe (the paper will make it easier to separate the crepes). Place them in a freezer bag, and store on a flat spot in the freezer. Thaw in the refrigerator 24 hours before serving and warm them in a 200°F oven if you want them warm.