Crepes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon granulated sugar
• 0.25 teaspoon fine salt
• 2 large eggs – beaten
• 1.5 cups whole milk
• 2 tablespoons unsalted butter – melted and cooled
• 1 tablespoon unsalted butter – for the pan

Instructions

1. Melt 2 tablespoons unsalted butter over low heat until just liquid, 1–2 minutes; set aside to cool 5 minutes.
2. In a medium bowl, whisk together the flour, sugar, and salt until evenly combined, 15–20 seconds.
3. In a separate bowl or large measuring cup, whisk the eggs with about half the milk until smooth, 30–45 seconds.
4. Gradually whisk the egg–milk mixture into the dry ingredients until no dry pockets remain, then whisk in the remaining milk until the batter is silky and mostly lump-free, 1–2 minutes. Whisk in the melted butter until fully incorporated, 15–20 seconds. Strain the batter through a fine-mesh sieve if any lumps remain, 30 seconds.
5. Cover and rest the batter to hydrate, 30–60 minutes at room temperature (or up to 24 hours refrigerated). If chilled, let stand at room temperature 15 minutes before cooking.
6. Check consistency: the batter should flow like heavy cream. If too thick, whisk in 1–3 tablespoons additional milk until it thinly coats the back of a spoon, 30 seconds.
7. Heat a 9–10 inch nonstick skillet or crepe pan over medium heat until evenly hot, 2–3 minutes. Lightly brush with a small amount of the 1 tablespoon butter for the pan until just glossy, 5–10 seconds.
8. Pour in about 0.25 cup batter, immediately tilting and swirling to coat the pan in a thin, even layer. Cook until the edges look dry and the underside is pale golden with light browned spots, 45–60 seconds. Flip with a thin spatula and cook the second side until just set, 20–30 seconds. Transfer to a plate.
9. Repeat with remaining batter, lightly brushing the pan with more butter every 2–3 crepes and adjusting heat to maintain gentle browning, 10–15 minutes total. Stack crepes and keep warm under a clean towel; fill or serve as desired while warm.