Place the milk, flour, sugar, eggs, butter, and vanilla in a blender and blend for about 30 seconds until batter is smooth. (You can also whisk this by hand if you don’t have a blender.)

Cover and chill the batter in the fridge for a minimum of 30 minutes.

When ready to cook the crepes, heat a wide, shallow frying pan on medium-low and once warm, brush with butter.

Slowly pour a ½ cup (4floz/115ml) of batter into the center of the pan and swirl the pan a bit or spread gently with the front edge of your spatula to create a thin circle of batter.

Let the crepe cook for a minute or two, until the bottom is golden and you see some small air bubbles forming on the surface.

Flip the crepe to let the other side cook for a minute or two. Repeat with the remaining batter.

Crepes can be stacked flat, rolled, or folded into fourths as you are done cooking them.

Serve warm with jam or powdered sugar and a sprinkle of lemon juice, and some fresh berries.

Store crepes in an airtight container in the refrigerator for up to 2 days. For longer storage, crepes can be wrapped and frozen in an airtight container for up to one month.