Basic Crepes

Basic Crepes

1 3/4 cups all purpose flour
1/2 tsp coarse salt
2 cups whole milk
3 large eggs
5 tbs. butter, melted, plus more for the skillet

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). (*I have never waited that long) Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8 or 12 inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tbs batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will never be your finest) Repeat with remaining batter.