Blend the milk and eggs either with a blender or hand blender.
Add salt and vanilla and slowly add flour.
If you are making crepes that will have a sweet filling I like to add 2 tsp sugar.
Depending on the type of flour you may have to add a little more milk.
The batter is actually better if it is thin rather than thick.
I use a medium-high flame to cook quickly and because I like my crepes browned. Some people prefer there crepes on the lighter side.
There are endless fillings for crepes:
DINNER - fill with cooked chicken, brocolli & mushrooms (optional)(little of the cheese sauce to keep the ingredients together. Roll & put more cheese sauce on top (I use Campbell's Cheddar Cheese Soup) Brown under the broiler.
Apple: sprinkle crepe with cinnamon and put 4 tbsps of apple pie filling - roll. Sprinkle with icing sugar.
Strawberry: Spread warmed strawberry jam over 1/2 of the crepe. Fill with cut up strawberries and bananas. Roll. Sprinkle with icing sug
BREAKFAST - Slice bananas & strawberries - place on crepe, pour some homemade strawberry jam on - roll - drizzle more jam on top & sprinkle with powdered sugar.
DESERT - soak raisons in rum overnight. Slice pealed pears into rum raison mixture - heat. Meanwhile spread cream cheese on half the crepe - fold in half & then in half again forming triangles. Place on serving dish - pour rum raison pear mixture over top - sprinkle with powdered sugar - a little more rum - flambee ( you can add nuts if you wish)