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1
Pour the milk and melted butter into a blender.
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2
Add the eggs, sugar, and salt.
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3
Blend briefly.
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4
Add the flour and blend until smooth.
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5
Transfer to a bowl and refrigerate for at least 1 hour.
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6
(The batter can be made in advance and refrigerated overnight.)
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7
To fry the crepes, let the batter come to room temperature, then whisk it to thin it out a bit.
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8
Heat a 12-inch (30-cm) nonstick skillet over medium to high heat.
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9
When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup (60 ml) of batter and quickly tilt the pan so the batter covers the bottom.
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10
Cook the crepe for about 45 seconds, until the edges begin to darken.
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11
Use a flexible spatula to flip it over, then cook for another 45 seconds on the reverse side.
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12
Slide the crepe onto a dinner plate, then repeat with the remaining batter.
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13
To serve, fold the crepes in half and arrange them, overlapping slightly, in a buttered baking dish.
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14
Cover with foil and heat in a 300F (150C) oven for 10 to 15 minutes, until hot.
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15
Serve the hot crepes topped with a scoop of ice cream and a drizzle of sauce.
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16
Crepes can be made in advance and, once cool, wrapped in plastic wrap.
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17
Store in the refrigerator for up to 2 days.
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18
To freeze crepes, wrap them in plastic wrap and then in aluminum foil.
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19
Crepes can be frozen for up to 2 months.
