Milk Crepes with Custard Cream Filling

In a bowl, whisk together the eggs, sugar, vanilla sugar, and salt until smooth.
Gradually add the milk, whisking continuously.
Sift in the flour and mix well to avoid lumps.
Stir in the melted butter until the batter is smooth and slightly runny.
Let the batter rest for 10–15 minutes.
Heat a non-stick pan over medium heat and lightly grease.
Pour in a small ladle of batter, swirling to coat the bottom.
Cook 1–2 minutes until the edges lift and the bottom is golden.
Flip and cook 30 seconds more.
Repeat with remaining batter. Stack crepes and set aside.

In a saucepan, whisk together eggs, sugar, vanilla sugar, salt, and cornstarch.
Slowly add milk while whisking.
Place over medium heat, stirring constantly, until thickened to a pudding consistency.
Remove from heat, add butter, and stir until smooth.
Let cool, stirring occasionally to prevent a skin.

In a bowl, whisk together the eggs, sugar, vanilla sugar, and salt until smooth.
Gradually add the milk, whisking continuously.
Sift in the flour and mix well to avoid lumps.
Stir in the melted butter until the batter is smooth and slightly runny.
Let the batter rest for 10–15 minutes.
Heat a non-stick pan over medium heat and lightly grease.
Pour in a small ladle of batter, swirling to coat the bottom.
Cook 1–2 minutes until the edges lift and the bottom is golden.
Flip and cook 30 seconds more.
Repeat with remaining batter. Stack crepes and set aside.

In a saucepan, whisk together eggs, sugar, vanilla sugar, salt, and cornstarch.
Slowly add milk while whisking.
Place over medium heat, stirring constantly, until thickened to a pudding consistency.
Remove from heat, add butter, and stir until smooth.
Let cool, stirring occasionally to prevent a skin.