1-First Step: Combine the ingredients. Add the flour, eggs, milk, melted butter, salt, and sugar (if using) into a blender. Blend on high for about 30 seconds until the mixture is completely smooth and free of lumps. If you do not have a blender, whisk vigorously by hand in a large bowl.

2-Second Step: Let the batter rest. This is a critical step. Pour the batter into a bowl and let it sit at room temperature for at least 30 minutes. This allows the flour to absorb the liquid fully and relaxes the gluten, which prevents the crepes from being tough or rubbery. If you are in a rush, 15 minutes is acceptable, but longer is better.

3-Third Step: Heat the pan. Place an 8 to 10-inch nonstick skillet or crepe pan over medium heat. To test if it is ready, flick a few drops of water onto the surface; they should sizzle and dance across the pan.

4-Fourth Step: Grease the pan. Lightly brush the pan with a small amount of melted butter or oil. You do not want the pan swimming in grease, just a thin coating to prevent sticking.

5-Fifth Step: Pour and swirl. Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift the pan off the heat and tilt and swirl it in a circular motion so the batter spreads out into a thin, even circle covering the bottom.

6-Sixth Step: Cook the first side. Cook for about 1 to 2 minutes. Watch for the edges to turn slightly brown and lift away from the sides of the pan. The surface should look matte, not shiny wet.

7-Seventh Step: Flip and finish. Gently slide a thin spatula under the crepe and flip it over. Cook the other side for just 30 to 60 seconds until it develops light golden spots. Slide the cooked crepe onto a plate.

8-Final Step: Stack and serve. Repeat with the remaining batter, stacking the crepes on top of each other. You can place a piece of parchment paper between them if you plan to freeze them, otherwise, just keep them warm under a clean kitchen towel. Serve immediately with your favorite fillings.