Difficulty: Medium - experience needed
Serves: depends on how many you eat...
1 c flour
1 T sugar (less for savory crepes)
1/4 t salt
3 eggs, 4 if they are small
2 cups milk
2 T melted butter
oil for cooking
mix ingredients by fork
then mix until smooth with a blender/mixer
mix only until smooth, do not over mix as it will make the batter rubbery and unpleasant.
pour very little, barely enough to cover base completely
into a very hot, oiled stick proof skillet. roll skillet around so that batter spreads evenly and thinly. pour out excess batter if needed.
when the edges begin to brown, turn crepe over with a spatula. remove after a few seconds. both sides should be gently browned.
serve with butter, cinnamon and sugar, syrup, nuttlella, or anything else your family likes.
keeps well in the fridge for a few days, in case you don't use it all at once.