I love crepes. They are like flattened omelets. Or eggy pancakes. They are French. But what I love the most about crepes is all the different ways you can use them.
1/8 t. salt
1-1/4 cup milk
7/8 cup (1 cup less 2 T.) flour
4 T. melted butter
Beak eggs into medium mixing bowl. Beat with salt. Mix in milk. Stir in flour, blend until smooth. Add 2 T. of the melted butter.
Let the batter rest 2-3 hours in the refrigerator. (If needed, thin the batter with a little milk when ready to use.) It should be the consistency of cream.
Heat a 10” skillet (preferably non-stick) over medium heat, then brush with melted butter. Do not let the butter burn. If it does, wipe out skillet with paper towel and start again. Dip ladle or measuring cup into batter and use about 3 T. per crêpe. Pour into skillet. Tilt so that the batter runs over the bottom evenly. (If there are any ‘holes’ fill them in with a little batter. Bake for 1 to 1-1/2 minutes, until surface is set and the crêpe moves slightly when you shake the pan. Flip the crêpe with a soft turner, using your hands to help if necessary. Bake another minute or so, then turn out onto a plate. If you are storing the crêpes for later, put waxed paper between each one. Fill as desired, and serve.