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1
Place flour, salt, sugar, milk, and eggs in a blender.
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2
Mix on high until completely combined, about 30 seconds.
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3
Let mixture rest in the refrigerator for at least 30 minutes or overnight.
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4
(If the batter separates, mix it again just before cooking the crepes.)
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5
When ready to cook the crepes, melt 1/2 tablespoon of the butter in a 10-inch nonstick skillet or an 8-inch crepe pan over medium heat.
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6
As the butter melts, swirl it around to coat the bottom of the pan.
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7
Pour in about 1/4 cup of the batter and immediately swirl and tilt the pan to create a thin, even layer.
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8
(If the batter sets before the skillet is coated, reduce the heat slightly.
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9
The next crepe will be better.)
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10
Return to heat and cook until the crepe is golden around the edges and dry in the center, about 1 to 2 minutes.
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11
Tilt the skillet, sliding half the crepe off the skillet and onto a rubber spatula.
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12
Flip both the spatula and crepe over so that the crepe lands back in the skillet, and cook for about 20 seconds more.
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13
(Jodi flips her crepes by hand, but we recommend the spatula method to save your fingers from the heat.)
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14
If you choose, use the back of a spoon to spread another 1/2 tablespoon of the butter over the crepe, then sprinkle with a bit of powdered sugar and a squeeze of lemon.
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15
Slide the crepe onto a serving plate and fold it in half, then in half again.
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16
Repeat with the remaining batter, buttering the pan as needed (after about every other crepe).
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17
Serve immediately.
