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1
Combine the flour and salt in a bowl; set aside.
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2
Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy.
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3
Add the milk and butter and beat for 1 minute, or until well combined.
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4
Gradually add the flour mixture to the egg mixture and blend well with a large wooden spoon.
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5
Allow the batter to rest for 20 to 30 minutes.
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6
When ready to cook, gently stir the crepe batter.
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7
Very lightly butter the pan and use a paper towel to wipe off any excess.
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8
Starting in the very center of the pan, slowly pour in enough batter to just coat the entire bottom of the pan.
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9
Carefully tilt and rotate the pan so the batter completely covers the bottom.
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10
Cook the crepe for about 1 minute, or until the bottom is light brown and comes off the pan easily.
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11
Flip the crepe with a rubber spatula or your fingers, and let it cook on the second side for about 30 seconds, just until browned (the first side cooked will be darker).
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12
Slide the crepe onto a plate.
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13
Continue to cook the crepes, stacking them evenly one on top of the other, until all the batter is used up.
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14
As you cook, keep the crepes warm in a 200F oven, covered with a damp kitchen towel.
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15
To serve, peel the crepes from the pile, lay them out flat, and spoon on your choice of filling.
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16
Make Cinnamon Pear Compote (page 277) and place 1/4 cup onto each crepe.
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17
Fold over and griddle until the crepe is very hot.
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18
These crepes are also great drizzled with chocolate sauce (see Chocolate and Sauteed Banana Crepes, page 145).
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19
Make Applesauce (page 279) and place about 1/4 cup onto each crepe.
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20
Sprinkle with 1/4 cup grated Cheddar cheese per crepe.
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21
Fold over and griddle until the crepe is very hot.
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22
Spread about 2 tablespoons Nutella (chocolate hazelnut butter) onto each crepe.
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23
Fold over and griddle until the crepe is very hot.
