Sweet Crêpes

1. 1

   In large bowl, whisk together 1 3/4 cups milk, heavy cream, and eggs. Gradually whisk in flour until smooth. Whisk in remaining 1 cup milk, sugar, salt, and vanilla. Strain batter through fine-mesh sieve, discarding any lumps. Refrigerate at least 1 hour or up to 2 days.

2. 2

   Using pastry brush or paper towel, lightly coat 6-inch crepe pan or cast-iron skillet with butter. Heat pan over moderately high heat until butter is hot but not smoking. Whisk batter briefly to reincorporate any settled solids.

3. 3

   Ladle about 2 tablespoons batter into pan, immediately tilting and rotating skillet to coat bottom. Cook until crepe is just set and golden around edges, 10 to 15 seconds. Using tip of knife, loosen edge of crepe, then, using fingertips, carefully flip crepe over. Cook until underside is set, about 20 seconds more. Transfer cooked crepe to platter and keep warm.

4. 4

   Repeat to cook remaining crepes, coating pan with butter each time and stacking crepes on platter. Fill crepes with desired fillings and serve immediately.

5. 5

   DO AHEAD:

* Per serving · 4 servings · Values may vary.

No additional tips available.