In a large bowl, blend the flours, sugar, and salt together with a whisk.

Measure out the milk, make a well in the centre of the flour mixture, add a bit of milk, and gradually blend with a whisk to form a paste, incorporating more of the milk until all is blended and smooth. Add the eggs and vanilla and whisk again to combine. Alternatively, if you have a blender, you can add all the ingredients to the blender, starting with the wet ingredients, and just blend for a minute or so. Let the batter rest while your pan heats up.

Set a cast iron or non-stick green-pan over low/medium heat; the pan should be hot enough to sizzle a drop of water, but not so hot that your oil smokes and burns.

Turn your oven to about 170° F, and place a cookie sheet in the oven (this is to put the finished crêpes on to keep them warm). I also like to put our plates in the oven to warm them up.

Once your pan is hot, spread about 1/2 a teaspoon of butter in the bottom of your pan with a pastry brush; just enough to cover the bottom of the pan, but not so much that the crêpes will be greasy. I use a soup ladle to measure out about 1/4 to 1/3 cup of batter per crêpe, but you can adjust this amount to suit the thickness of crêpe you prefer, and to fit the size of your pan.

As soon as you pour the batter into the pan, pick up the pan by the handle, and tip the pan from side to side, and front to back in a circular motion to evenly distribute the batter over the pan before it cooks. It will cook very quickly, so you have to be fast!

Once the batter has set, and the bottom is lightly browned (you can use a spatula to lift up an edge and peek underneath) it's time to flip the crêpe.

Run the corner of your spatula all around the edge of the crêpe to loosen it from the pan. If it's sticking in the centre, you can gently edge the spatula underneath until the crêpe is loosened. Then, slide the spatula directly underneath the centre of the crêpe, and quickly flip over, trying to centre the crêpe in the pan.

Place cooked crêpes on the cookie sheet in the oven, and cover with a clean, damp dish towel to keep them from drying out. As you make additional crêpes, add them to the cookie sheet in the oven to keep them warm (they shouldn't stick together, so it's ok to stack them on top of each other).