Instructions

• In a medium bowl, whisk 4 eggs until well beaten.
• Add 1 cup powdered sugar and whisk until smooth and fully combined.
• Add 1 cup + 2 tablespoons all-purpose flour and whisk until the flour is fully incorporated and the mixture is smooth.
• Gradually whisk in 2 cups milk until the batter is completely smooth. Whisk in 1/2 teaspoon vanilla extract until combined.
• Heat a 10 1/2-inch skillet over medium heat. Add 1/2 teaspoon butter and swirl the pan to melt and coat the surface.
• Pour 1/2 cup batter into the center of the skillet, then immediately tilt and gently swirl the pan so the batter spreads into a thin, even round.
• Cook the crepe until the edges set and the bottom is lightly browned, about 1 minute 15 seconds. Flip with a spatula and cook the second side until lightly browned and cooked through, about 45 seconds.
• Transfer the cooked crepe to a plate. For each additional crepe, add another 1/2 teaspoon butter to the skillet as needed (use the total 4 teaspoons butter), reheat briefly, and repeat steps 6–7 with the remaining batter.
• Fold or roll the finished crepes and serve with fresh berries and whipped cream.