Combine Dry Ingredients:

In a mixing bowl, whisk together the flour, sugar, cinnamon and salt.

Add Wet Ingredients:

In a blender, add the milk, eggs and vanilla extract and blend until fully incorporated

Melt the butter in the microwave

Combine Wet and Dry Mixtures:

Add the milk and egg mix to the dry flour mix and stir slightly.

Pour the batter into the blender and blend on medium.

Gradually add the melted butter while the blender is running.

Rest the Batter:

Allow the batter to rest for at least 10 minutes at room temperature. This helps the flour absorb the liquids and results in a smoother batter.

Heat the Pan:

Heat a non-stick crepe pan or skillet over medium heat. Lightly grease it with butter or cooking spray

Pour and Swirl:

Pour a small amount of batter (about 1/4 cup for an 8-inch pan) onto the center of the hot pan. Quickly lift the pan and swirl it, spreading the batter thinly across the surface.

Cook the Crepe:

Cook for about 1-2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook the other side for an additional 30 seconds to 1 minute.

I like to add Nutella at this point while the other side cooks. It melts and spreads nicely.

Fold each edge inwards towards the center. Transfer to a plate.

Sprinkle with powdered sugar and cinnamon. Enjoy!