Mix flours, and pinch of salt together.
In a large mixing bowl, add in all the room temperature eggs.
Beat the eggs until combined and add vanilla extract.
Pour in the Milo drink, melted butter, and mix well.
In 3 portions mix in your flour mixture.
If you have a mixer, use your mixture at low speed.
I had a couple of lumps so I strained it to make sure that the batter was smooth.
Then pour it into an airtight container and chill for at least 8 hours.
This is for the gluten to work its magic.
When you are ready, heat 8 inches non-stick pan on med to med high heat.
Brush on some butter.
I used a small ladle to pour my batter... It was slightly lesser than 1/4 cup.
Swirl it around the pan.
Let it cook for a min until the sides starts to crisp up and the center appears bubbling.
Flip it out on a cooling rack.
It should fall off the pan nicely.
No need to cook the other side as it cooks through.
This was my set up.
I have another cooling rack on the right to flip out the very hot crepes.
Allowed it to cool while I cook the next, and transfer it to the stacks of crepes as shown when cool to touch.