NHering95: Di French Crepe! Vwualaaa! ;D

So this Friday, just before school let out, our teacher said that, of course you didn't have to do this if you didn't want to, but if we cooked something at home and took a picture of it, the person with the best food made thing would get a prize. Of course, that was just her secret way of saying "Here, Nathalie, make a blog post, and I'll even give you something for it!" Yeah, I was totally in my kitchen today.
What my moms been saying she's been kind of craving for a while are crepes, or as I saw one video the person kept calling them "craps" haha. xD
Well yeshh, after much searching of my own, I have molded my own recipe from theirs and here is what I have for you all today! Yippie! So let us beggin!

Crepe Butterfly!!~

Ingredients:

3/4 Cup Flour
1/2 Cup Milk (get ready to use more just in case!)
3 Large Eggs
4 Tbsp Butter
1 Tbsp Sugar
1/4 tsp Vanilla
Pinch Of Salt
*Cinnamon

For Filling:

Nutella
Dulce De Leche

(This was all we had, but PLEASE if you have fresh fruit, caramel, whipping cream, pecans, etc., get that in there! The more the better!)

Directions:

If you have a proper filling, unlike me, start off by cutting your fruit, or setting it out. So you know where it is and it's ready for when you need it.
Next you want to grab a small pan and heat the milk and butter inside untill it's fully mixed together.
Whisk up all your dry ingredients. (Flour, sugar, salt, *cinnamon)
When your milk and butter have mixed, I like to just whisk the eggs up in the same pan. I do one egg at a time, and before adding the next one, make sure the one you're working on is fully incorporated! Don't forget to add your vanilla!
Now you want to add in your wet mixture into your dry ingredients, start off whisking slowly, then work on to your full on batter. If you're batter doesn't seem liquidy enough like mine, just grab some extra milk around here and whisk it until it's the desired consistency.
Heat up your pan, here you can either use butter so your crepes don't stick, but egh, I'll stick with my trusty PAM!
Grab a nice spoon full of your mixture and place it in the middle, spreading it around by tilting the pan. Is what I'd like to say but I found out I like to start pouring my mixture with my pan already tilted, and not from the middle but from a side. I just feel that the batter coats the pan better this way. But choose whatever way fits you!
Now once you'll notice little bubbles when it's time to flip your crepe. There are three ways you can do this.:
1) If you're a pro, do that pan turning flippy thing and there you go!
2) If you're courageous, grab the crepe with your fingers around the edge, and flip it over.
3) If you're like me, just grab a good spatula and flip that baby.
Crepes cook very quickly, so you don't need to wait too long before it's ready. And don't worry, the first couple of ones you do will suck. It take some time to get the hang of it, just practice!
Lastly, just fill up your crepe with whatever you would like, fold in your desired way, and eat up!