In a mixing bowl, crack the four large eggs. Add the 1 ½ cups of whole milk and the teaspoon of pure vanilla extract. Whisk these together until well combined. You want a smooth mixture — this is the key to airy crepes.

Gradually sift in the 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, ½ teaspoon of fine sea salt, and ¼ teaspoon of ground cinnamon. Whisk until the batter is smooth. A few lumps are okay, but aim for a creamy consistency. Fold in the finely chopped nuts if you choose to add them.

Allow your batter to rest for about 30 minutes. This time lets the gluten relax, resulting in even softer crepes. Use this time to clean up or prepare your fillings.

Place a non-stick skillet or crepe pan over medium heat. Spritz with a light cooking spray or brush with a bit of melted butter for a non-stick surface.

Pour about ¼ cup of the batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter evenly across the surface. Cook for about 1-2 minutes until the edges start to lift and the center looks set.

Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Look for a light golden color. Transfer to a plate and repeat for the remaining batter.

Once all your crepes are cooked, it’s time to fill them! Add your choice of sweet or savory fillings. For sweet, fresh fruits, whipped cream, or Nutella work wonders. For savory, come in with cheese, cooked vegetables, or even a smear of herbed cream cheese.