2 cups flour
1/2 teaspoon salt
3 teaspoons sugar
1 3/4 cups milk
4 large eggs
6 tablespoons melted butter divided use
1/2 teaspoon vanilla extract
2 tablespoons butter for cooking the crepes
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
powdered sugar optional
Place the flour, salt, and sugar in a large bowl and mix with a fork.
In another bowl, whisk together the milk and eggs. When the milk mixture has a uniform texture, add 4 tablespoons of melted butter and the vanilla extract. Stir to combine.
Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
Cover and refrigerate the batter for at least 30 minutes or up to 48 hours.
Preheat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
Fold each crepe into quarters. Place 4 folded crepes onto a plate and top with strawberries and blueberries. Sprinkle with powdered sugar if desired.