Whole milk 560g / 2 cups + 3 1/2 TBSP
Eggs 200g / 4 large eggs
Flour 200g / 1 1/3 cups
Butter, unsalted 25g / 1 3/4 TBSP
Sugar 20g / 5 tsp
Vanilla extract 6g / 1/2 tsp
Salt 5g / 1 1/2 tsp
Mix everything but butter together in a blender until smooth.
Add melted butter and mix to combine.
Strain through a sieve, and let the batter sit in the refrigerator overnight before cooking.