Classic European Pancakes

In a mixing bowl, whisk together the flour and salt. Make a well in the center and add the eggs. Gradually pour in the milk while whisking to combine until smooth.

Add the melted butter and vanilla extract to the batter, mixing until fully incorporated. Let the batter rest for about 15 minutes to relax the gluten, ensuring a more tender pancake.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little butter or oil.

Pour about 1/4 cup of batter into the pan, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned.

Flip the pancake using a spatula and cook for another 1-2 minutes on the other side until set. Transfer to a plate and keep warm. Repeat with the remaining batter.