1-Gathering and Mixing: First, heat the milk in a small saucepan over medium-high heat until it boils, then remove from heat and add the shredded cheddar cheese, whisking until fully melted. Transfer this mixture to a bowl and whisk on low speed until it cools to room temperature. Next, add the eggs and beat for about 3 minutes until well combined, then incorporate the flour, sugar, and salt on medium-low speed for 1-2 minutes without overmixing.

2-Cooking the Crepes: Whisk in the vegetable oil to complete the batter. Heat a 10-inch non-stick skillet over medium-high heat and pour slightly less than ¼ cup of batter, swirling to cover the bottom evenly. Cook until the edges pull away, about 1 minute, then flip and cook for another 30 seconds. Stack the crepes as they finish, yielding about 16, and let them cool completely you can even refrigerate them wrapped for up to a day.

3-Adding the Filling: For the filling, mix the sour cream with the chopped scallion, salt, and pepper. Spread about ½ tablespoon on each crepe, fold in the sides, and roll like a cigar. This step makes the crepes ready to serve and adds that extra burst of flavor. Remember, adjusting for dietary needs here keeps things flexible and delicious.