Basic Crepes
['4 large eggs, room temperature', '2 1/3 cups whole milk', '2/3 cup sugar', '1 teaspoon vanilla extract', '2 1/3 cups all-purpose flour', '1/2 teaspoon kosher salt', '4 tablespoons unsalted butter, melted', 'Suzette Sauce and Milk Chocolate Sauce', 'whipped cream', 'and/or jam (for serving)']
Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.
Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.
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