|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon, melted|
Combine flour, sugar, salt, and milk, beating until smooth.
Add eggs, and stir well, stir in butter.
Refrigerate batter at least 2 hours. (This allows flour particles to swell and soften so the crepes will be light in texture.)
Brush the bottom of a 10-inch crepe pan or heavy skillet with oil, place over medium heat just until hot, not smoking.
Pour 3 tablespoons batter into pan, quickly tilt pan in all directions so that batter covers pan in a thin film.
Cook batter 1 minute.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.)
Place crepes on a towel to cool.
Stack between layers of waxed paper to prevent sticking.
Repeat until all batter is used.