The French enjoy thin, pancake-like crepes with sweet or savory toppings and fillings at any type of day. Serve rolled up or folded.
- Total Time:
- Yield: Makes about 18 crepes
- 1 3/4 cups milk
- 4 large eggs
- 6 tablespoons butter, melted and cooled, plus more for pan
- 1 cup all-purpose flour
- 3/4 teaspoon salt
Combine all ingredients in a blender until smooth, about 1 minute. Pour into a bowl, cover and refrigerate, at least 2 hours or up to 1 day.
Whisk batter until smooth. Heat a 10-inch nonstick skillet (pan should measure 8 inches across the bottom) or crepe pan over medium and brush with butter. Tilt skillet at a 45 degree angle, pour in a scant 1/4 cup batter, and swirl to evenly distribute in a thin film across the bottom. Cook until edges of crepe pull away from pan and turn golden, about 1 minute. Flip and cook just until set, about 30 seconds more. Transfer to a paper towel-lined plate. Repeat with remaining batter, whisking between crepes, buttering pan every few crepes, and stacking finished crepes. Cool completely.