Note: batter stands for 30 minutes!
1 c. milk
1/2 tsp. salt
1 c. flour
2 Tbsp. butter, melted
(Don't restrict yourself to breakfast - crepes are a wonderful part of...dessert, dinner, snacks... In France, they sell them from street stands like they sell pretzels in Philly.)
In a large bowl, beat eggs well, add milk.
Beat in salt. Add flour gradually. Beat in melted butter. The batter will be quite thin.
Set aside for 30 minutes.
Heat a skillet or crÍpe pan over medium-high heat. Spray with nonstick or melt a tiny bit of butter in the pan. Remove the pan from the burner. Use a ladle or measuring cup pour 1/4 - 1/2 of batter into the pan. Swirl the pan to spread the batter thinly over the pan. Replace on heat. The crÍpe will be moist on top.
The cooking heat will spread in to the middle of the crÍpe - when the circle of moisture disappears, it's time to flip.
These are delicate things - it's easy to rip them with a spatula. The easiest thing to do is to have ice water on hand. Dip your fingers into the ice water, grab the edge of the crÍpe. Flip.
Cook just a minute more. Dip your fingers in the ice water again, remove from pan. Place it on a plate. Set aside, and do it again.
Suggestions for filling:
Submitted by Gretchen Grant Contributed on: and modified on Sunday June 4th, 2006