Simple crepes recipe

1. Whisk eggs, add milk, & melted butter. Whisk in dry ingredients. (The original recipe says to use a blender to mix all the ingredients & puree until smooth & bubbles form on top, about 30 seconds.)

2. Whisk until mixture is smooth (consistency of heavy cream). Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

3. Heat a 12 inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 up batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loose edge of crepe with a rubber spatula, then flip over quickly (using fingertips or spatula). Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)