Basic Crepe Batter
4 eggs
2 ½ cups milk
½ teaspoon salt
2 cups flour
½ cup melted butter
Combine all ingredients in a blender and blend well. Scrape sides and blend again for 10 seconds. Or you may mix all ingredients together in a mixing bowl with a whisk or mixer.
Crepes can be made in a greased 6-, 7-, or 9-inch skillet or special crepe pans. If you use a crepe maker, follow the manufacturer’s directions since some require the crepe to be cooked on both sides, and others just browned on one side.
If you are using a skillet, grease it with oil or butter if it is not a nonstick pan. Heat the skillet first, then pour 2 or 3 tablespoons of batter into the skillet, tilting the skillet quickly so that the batter covers the bottom of the pan before it sets. Return the skillet to medium-high heat and cook until the bottom is brown, about 1 minute. Turn the crepe carefully with a spatula and cook the other side for about 30 seconds. If the crepe tears, patch it with a little batter and continue cooking.
MAKES ABOUT 32 CREPES.