This one is my favorite basic recipe for thin light and delicate crepes. My family and I have been using this simple recipe for many years. It can be used as the basis for any of your crepe creation.
2 cups of all purpose flour
3 cups of milk
1/3 cup of sugar or to taste
5 Tbsp. melted butter
Pinch of salt
Whisk together milk, eggs, sugar and salt. Slowly whisk in flour until smooth.
Add melted butter and mix well.
The batter should be smooth and thin.
Lightly brush the medium 8″sauté pan with butter and head over medium heat.
Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom.
The crepes should be very thin. Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter.
Continue with remaining batter.
NOTE: It’s best to make the batter at least 20 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes.