In a large mixing bowl, combine flour, salt, and sugar. Use a fork to mix them well, ensuring an even distribution of ingredients.
In another bowl, whisk together milk and eggs until you achieve a uniform texture. This mixture is crucial, so take your time to ensure it's smooth.
Once the milk mixture is smooth, add 4 tablespoons of melted butter and a splash of vanilla extract. Stir until well combined, adding more depth to the flavor.
Pour half of the milk mixture over the flour mixture. Stir gently to create a thick paste. This helps to avoid lumps, making for a smoother batter.
Once you have a paste, gradually add the rest of the milk mixture while stirring. Continue mixing until you have a very thin batter with no lumps.
Cover the batter with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours. This resting period is essential for the best texture.
When ready to cook, preheat a 10-inch nonstick skillet over medium heat. Brush the skillet lightly with a thin layer of melted butter to prevent sticking.
Pour about 2 ounces of batter (approximately 1/4 cup) into the hot pan, swirling it around to cover the bottom evenly. This creates a lovely round shape.
Cook the crepe until just set, about 30 seconds. Keep an eye on it; you don’t want the edges to brown. Flip the crepe over and cook for another few seconds.
Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
For serving, fold each crepe into quarters. Place 4 folded crepes on a plate and top generously with sliced strawberries and fresh blueberries. A light sprinkle of powdered sugar adds a sweet finish.
