From my story, “Ya Gotta Have a Gimmick”
1 cup All Purpose flour
3 tbsp granulated sugar
Pinch of salt
3 extra large eggs
1 cup milk
2 tbsp canola oil (plus extra for the pan)
1 ½ tsp vanilla extract
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugar, salt, eggs, milk, oil, and vanilla until combined.
Add the flour and mix on low until just combined. Refrigerate for one hour.
Heat an 8” skillet on medium heat. Pour a bit of canola oil into a small bowl, and using a pair of kitchen tongs grab a folded paper towel dip into the oil and “paint” a very thin layer of oil in the warm pan. Ladle slightly less than ¼ cup of the batter in the pan before swirling the batter to cover the bottom of the pan. Cook very briefly (just until the top had barely set.) Flip by gently loosening the edges of the crepe and turning with a spatula. The crepes cook very quickly (less than a minute for the first side, even shorter for the second side.) (Swab the pan with oil before each crepe.)
If freezing, cool briefly before stacking and wrapping tightly in aluminum foil. When ready to use, warm in a 250˚F oven for 10 to 15 minutes.