Eurpoean Crepe Recipe

I had this at a party. It's converted over from European measurements.

For 20 large crepes:

4 cups flour
5 eggs
5 cups whole milk
2 Tbsp vegetable oil
2 tsp salt
2 Tbsp sugar (optional)
1 tsp vanilla (optional)

--Mix all ingredients with an immersion blender or blender until batter is smooth. Let batter rest for two hours,or up to overnight in the fridge. Add 2 1/2 cups of water to batter and mix in in before making crepes.

For savory crepes omit vanilla and sugar. Fill them with ham, swiss cheese, eggs, cooked chicken breasts, mushrooms, etc.

For sweet crepes, add sugar and vanilla. Fill them in with fresh fruits (bananas, strawberries, raspberries, etc.), chocolate (chips, nutella, etc.), whipped cream, ice cream, etc.

Put burner on high and get pan very hot.