Basic Crepes

1. 1

   In a medium bowl, whisk the eggs, 1/2 cup of the milk and the sugar and salt until combined.

2. 2

   Whisk in the flour until the batter is smooth.

3. 3

   Whisk the remaining 1 cup of milk and the 1 tablespoon of melted butter into the batter.

4. 4

   Let the batter stand at room temperature for 1 hour.

5. 5

   Heat a 7-inch crepe pan over moderate heat and brush with melted butter.

6. 6

   Pour 3 tablespoons of the crepe batter into the pan and immediately rotate the pan to coat the bottom evenly.

7. 7

   Cook the crepe until lightly browned on the bottom, about 30 seconds.

8. 8

   Flip the crepe and cook until brown dots appear on the second side, about 10 seconds longer.

9. 9

   Transfer each of the crepes to a large plate as it is cooked.

10. 10

    Continue making crepes with the remaining batter, adding melted butter as needed, to make 16 to 18 crepes.

No additional tips available.