Basic Crêpe Batter
Yields about 22 six-inch crêpes

4 large eggs
1 1/2 cups 2% or whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla

Using the blender:
Combine the eggs and milk in a blender. Add the flour and salt and mix on high speed until smooth

Using a hand mixing method:
Combine the flour and salt in a large bowl. Push the flour aside to make a well in the center. Break the eggs into the center and pour in 3/4 cup of the milk. Whisk in a small circle in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour until you have a thick mixture. Add another 3/4 cup milk. Whisk until the mixture forms a smooth batter.