Melt three tablespoons of the butter, and add it, along with the eggs, milk, flour, salt and vanilla to a blender or food processor. Blend until the mixture is smooth and completely combined.

Place the blender cup in the refrigerator for at least 30 minutes or overnight.

When the batter is chilled through, melt the other tablespoon of butter in a small dish, and set it aside.

(If your batter separates a bit like mine did, you will want to give it a good stir or another quick blend before you begin cooking.)

Heat a 10-inch skillet over medium heat, and brush the bottom and a bit up the sides with a thin coating of the melted butter.

Pour in 1/4 cup of the batter, immediately swirling the skillet to coat the bottom with the batter. It will start to cook quickly, so you’ll need to move fast on this step.

Let the crepe cook until the edges start to turn golden brown.

Gently run a spatula around the edges of the crepe to loosen it, and flip it over. Cook until the other side reaches your desired level of doneness, and transfer the crepe to a plate.

Repeat with the rest of your batter.

Serve your crepes warm or cold, stuffed with your favorite toppings. We tried peanut butter, and we also used strawberries with chocolate syrup, and both were winners. Refrigerate any leftovers in an airtight container.