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Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
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In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
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Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
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Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
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Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
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Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
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Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
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Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
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Cook until the crepe edges are golden brown-about 1 minute.
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Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
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Transfer to a warm plate.
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Repeat with the remaining batter, rebuttering the skillet when necessary.
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*At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
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Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
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Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0u00b0F.
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Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
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Enjoy!
