Make Crepes

• In a mixing bowl, whisk together the eggs and powdered sugar until well combined. Gradually add the flour while continuing to whisk, ensuring there are no lumps. Slowly pour in the milk, mixing until the batter is smooth. Finally, stir in the vanilla extract.
• Let the batter rest for about 30 minutes. This allows the gluten to relax, resulting in more tender crepes.
• Place your non-stick skillet or crepe pan over medium heat. Add a teaspoon of butter and allow it to melt, coating the bottom of the pan.
• Using a ladle, pour about 1/4 cup of batter into the center of the hot pan. Quickly swirl the pan around to spread the batter evenly into a thin layer.
• Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip it over using a spatula and cook for an additional 30 seconds to 1 minute.
• Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more butter to the pan as needed.
• Serve the crepes warm, topped with fresh berries and a generous dollop of whipped cream. Dust with additional powdered sugar if desired.