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1
Whisk together the first 6 ingredients until smooth; you can do this in a blender.
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2
If time allows, let rest in the refrigerator for an hour or up to 24 hours.
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3
Put a 6- or 8-inch skillet over medium heat and wait a couple of minutes; add a small pat of butter.
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4
Stir the batter with a large spoon or ladle; add a couple of tablespoons of the batter to the skillet.
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5
Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.
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6
When the top of the crepe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds.
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7
(The crepe should brown only very slightly and not become at all crisp.)
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8
Bear in mind that the first crepe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.
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9
Sprinkle with sugar and a few drops of lemon juice and roll up.
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10
Keep warm in a low oven or, better still, eat on the spot.
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11
Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.
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12
The best-known French version: Add a tablespoon of grated lemon or orange zest to the batter.
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13
Melt 4 tablespoons (1/2 stick) butter with 1/4 cup sugar, 1 tablespoon grated or minced orange zest, and 1 tablespoon Grand Marnier or other orange-flavored liqueur.
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14
As the crepes are done, fold their sides in, then their bottom up, and arrange on a plate (keep warm in a low oven).
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15
Just before serving, pour the sauce over all.
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16
Southeast Asia: In step 1, substitute coconut milk, homemade (page 584) or canned, for the milk and proceed as directed.
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17
Make a sauce from 1 cup coconut milk and 3 tablespoons sugar and drizzle it over the crepes before serving.
