Make the batter: Whisk flour, salt, and sugar (if using) in a bowl. Add eggs and half the milk, whisk until smooth. Whisk in the remaining milk, melted butter, and vanilla (if using). The batter should be thin, like heavy cream. If it’s thick, whisk in a splash more milk.

Rest the batter: Let it sit for 15–30 minutes at room temperature. This helps the flour hydrate and produces supple crepes.

Preheat your air fryer: Heat to 350°F (175°C) for 3–5 minutes with the empty pan inside. A warm pan sets the crepe quickly and keeps it thin.

Grease the pan: Carefully remove the hot pan, then lightly brush with melted butter or spray. You want a thin, even coat—no puddles.

Portion the batter: Pour in just enough batter to coat the bottom in a thin layer, about 3–4 tablespoons for a 7–8 inch pan. Tilt the pan to swirl the batter edge to edge.

Air fry: Return the pan to the air fryer and cook for 3–4 minutes, until the crepe looks set, matte on top, and lightly golden at the edges. It should lift easily with a spatula.

Optional flip: For a light toast on both sides, flip the crepe and cook 30–60 seconds more. If you prefer softer crepes, skip the flip.

Repeat: Brush or spray the pan lightly between crepes. Give the batter a quick whisk if it separates. Keep finished crepes stacked on a plate, covered with a clean towel to stay warm and pliable.

Fill and serve: Add your favorite fillings and fold into quarters or roll into tubes. Serve warm.