Beat the eggs in a bowl. Gradually whisk in the flour in three additions, mixing well after each to avoid lumps.

Slowly add the milk in a thin stream, whisking constantly to combine and create a smooth batter.

Add the remaining ingredients. Whisk well. The batter is ready to use right away—no need to let it rest, thanks to the warm milk and room temperature ingredients.

Preheat a nonstick skillet until very hot.

Tilt the skillet and pour a ladleful of batter into the highest part. Swirl your wrist to spread the batter evenly, then gently shake the pan to fill any gaps.

Cook for 2 to 3 minutes, until the edges dry out and lift from the pan. Flip the crêpe.

Cook for about 45 seconds on the other side. The crêpe will sizzle and shrink slightly. Once it stops shrinking, remove from the pan and stack with the others.

As you make the crêpes, stack them on a plate and cover with aluminum foil to keep them warm and soft.

Serve with powdered sugar or a drizzle of melted chocolate.