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Whisk the eggs: In a large bowl, beat the eggs with salt, vanillin, and sugar until frothy.
Add flour and starch: Sift in the flour and corn starch. Mix until you have a thick, lump-free batter.
Gradually add milk: Slowly add the milk in 2–3 portions, whisking constantly. This helps prevent lumps and ensures a silky batter.
Rest the batter: Let the batter sit for 20–30 minutes at room temperature to hydrate the flour.
Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladle of batter and swirl to coat the pan thinly. Cook for 1–2 minutes per side until golden.
Repeat: Continue until all the batter is used. Stack crepes on a plate and cover lightly to keep warm.
Serving and Storage Tips:
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