In a large mixing bowl combine the flour, baking powder and salt. Give the dry ingredients a light whisk.

Using a hand-held mixer on medium speed, slowly pour in the milk while whisking. This will prevent clumps from forming in your batter. Once all your milk has been poured in, turn the mixer to medium-high and mix for 30 seconds.

Next add in the eggs, one at a time, mixing on medium speed in between each egg. Once all your eggs have been incorporated, turn the mixer back up to medium high and mix for another minute.

Preheat a non-stick pan over medium heat.

For this next step, the amount of batter you will use will depend on the size of your pan. I use about a half of a cup of batter per crepe. Pour the batter into the pan while swirling the pan to spread the batter evenly around the pan.

Let it cook for about a minute or until the edges become lightly golden brown and they start pealing up from the pan.

Flip your crepe using a large spatula. Let it cook on the other side for about 30 seconds. 

Transfer to a pie plate that has been place into a 250F oven. This will keep your crepes warm while you cook off the rest of your batter.

Serve with your favorite toppings and enjoy.