1. 1. Combine the Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract (if using) until well combined. The mixture should be smooth with no large lumps of discard visible.

2. 2. Add Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar (if using), and salt. This ensures all the dry ingredients are evenly distributed before adding them to the wet.

3. 3. Form the Batter: Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix; a few small lumps are okay and will often disappear as the batter rests briefly. The batter should be thin, similar to heavy cream.

4. 4. Rest the Batter (Optional but Recommended): While not strictly necessary for this “no wait” recipe, letting the batter rest for 5-10 minutes at room temperature can help the flour fully hydrate, resulting in even more tender crepes. This is a good time to heat your pan.

5. 5. Heat Your Pan: Place a non-stick crepe pan or a shallow non-stick skillet over medium heat. Lightly grease the pan with a small amount of butter or cooking spray. You’ll know the pan is ready when a drop of water sizzles and evaporates immediately.

6. 6. Cook the Crepes: Pour about 1/4 cup of batter into the hot pan, immediately tilting and swirling the pan to evenly coat the bottom with a thin layer of batter. Cook for 1-2 minutes, or until the edges start to crisp and turn golden brown, and the surface looks set.

7. 7. Flip and Finish: Gently loosen the edges with a thin spatula, then carefully flip the crepe. Cook for another 30-60 seconds on the second side, or until lightly golden.

8. 8. Repeat and Serve: Transfer the cooked crepe to a plate. Continue with the remaining batter, lightly greasing the pan between each crepe if needed. Serve immediately with your favorite toppings.