|All purpose flour||2⁄3 Milliliter (2/3 Cup)|
|Milk||250 Milliliter (1 Cup)|
|Butter||25 Milliliter, melted (2 Tablespoon)|
In bowl, combine flour and salt; make well in center.
Whisk together eggs, milk and 1 tbsp (15 mL) of the butter; gradually pour into well, whisking to draw in flour until smooth.
Cover and refrigerate for 1 hour.
Strain to give smooth, whipping cream consistency.
Heat 8 inch (20 cm) crepe pan over medium heat until drop of water sprinkled on pan spatters briskly.
Brush with some of the remaining butter.
Stir batter to reblend; pour 2 tbsp (25 mL) into center of pan.
Quickly tilt and rotate pan to form thin crepe.
Cook for 40 seconds or until bottom is golden and top no longer shiny.
With spatula, loosen and turn crepe over, using fingers to assist.
Cook for 30 seconds or until golden.
Transfer to plate.
Repeat with remaining batter, brushing pan with butter as necessary and stacking crepes on plate.