1. Mix the Wet Ingredients
In a large bowl, whisk the eggs and milk together until fully combined. Add the melted butter and mix until smooth.

2. Add Dry Ingredients
Gradually sift in the flour, sugar, and a dash of salt. Whisk continuously to avoid lumps. The batter should be thin and smooth. Let it rest for at least 15 minutes (or up to overnight in the fridge).

3. Heat Your Pan
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter or cooking spray.

4. Cook the Crepes
Pour about 1/4 cup of batter into the hot pan. Immediately swirl to spread the batter thinly and evenly across the surface. Cook for 1–2 minutes, until the edges lift and the bottom is lightly golden.

5. Flip and Finish
Use a spatula to gently flip the crepe and cook for another 30–45 seconds. Remove and stack on a plate.

6. Add Fruit & Serve
Fill each crepe with sliced or diced fresh fruits. Fold or roll, then top with more fruit, a dusting of powdered sugar, or a drizzle of syrup.