In a blender, combine 1 cup of all-purpose flour, 2 large eggs, 1 ¼ cups of whole milk, and 2 tablespoons of melted butter. Blend on medium speed for about 30-45 seconds until the mixture is smooth and silky. Let the batter rest for at least 20-30 minutes.

Heat a non-stick skillet over medium heat for 2-3 minutes. Add a small dab of butter or a drizzle of olive oil to coat the surface lightly.

Pour ¼ cup of the rested batter into the center of the skillet and quickly tilt the pan to spread it into a thin layer. Cook for 40-60 seconds until the edges are dry and the surface is bubbly.

Gently lift the edge of the crepe with a spatula and flip it over. Allow it to cook for another 20-30 seconds until lightly golden and cooked through.

Slide the cooked crepe onto a plate and add your desired fillings down the center. Fold the crepes over the filling to create a lovely packet.

Return the filled crepes to the skillet over low heat for a few minutes to warm the fillings and slightly crisp the outside. Aim for about 2 minutes per side.

Transfer the filled crepes to serving plates. Serve warm, paired with a light salad or fresh fruit compote.