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1
Heat together, over medium heat, the milk and butter JUST until the butter has melted.
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2
Remove from heat.
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3
Add a little of the butter/milk to the beaten eggs.
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4
Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
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5
Mix flour, baking powder and salt.
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6
Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
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7
Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
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8
Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
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9
Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
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10
Cook no more than 20 seconds on the second side.
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11
Stack in 200 degree oven, if you want to make a lot at once.
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12
Batter can be stored in the refrigerator for up to a day or 2.
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13
These are great with just melted butter and sugar sprinkled lightly over them.
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14
or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
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15
or with emmenthal cheese and asparagus or broccoli or mushrooms.
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16
or for a quick sweet snack for kids.
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17
HINT: no need to buy a sifter - just shake the flour through a sieve.
