Crêpes

Crepes are best served fresh, straight out of the pan, but when serving a large crowd, I prepare all of the crepes ahead, filling them as they are cooked, and place the filled crepes in a baking pan in the oven to be re-heated for serving.

Ingredients:

• 2 cups all purpose flour
  
• 1/4 teaspoon salt
  
• 4 eggs
  
• 2 cups milk (approximately)
  
• 1/4 cup butter, melted
  
• additional butter for frying

Directions:

Combine flour and salt in a large bowl.
In a separate bowl, beat eggs with a wisk.
Beat 2 cups milk into eggs until well combined.
Slowly pour egg mixture into flour mixture, beating constantly.
Continue beating until mixture is well blended and batter is smooth.
Add melted butter and beat until combined.
Cover batter and refrigerate at least one hour.
Stir refrigerated batter. Batter should be smooth and thin.
Stir in additional milk if batter is too thick.
Melt small amount of butter over medium heat in crêpe or flat-bottomed frying pan. (Just enough to lightly coat surface of pan.)
Pour very thin layer of batter into pan.
Cook crêpe approximately 90 seconds over medium heat (bubbles should start to appear in top surface of crêpe.)
Flip crêpe with spatula.
Cook second side for approximately 90 seconds.
Turn crêpe out onto plate.
Fill as desired and serve.