The Best Crêpes

I've been making crêpes for a long time and have never been happy with the outcome until now.  You have to make the batter at least 1 hour in advance.

  

1 cup all-purpose flour (spooned and leveled)  (I did put whole wheat flour in the ones pictured)

2 tsp sugar

1/4 tsp salt

1 1/2 cups 2% milk

2 large eggs

1 Tbsp melted unsalted butter, plus more for the skillet

In a bowl, whisk together flour, sugar and salt.  Make a well in the center.  Add milk, eggs, and 1 Tbsp butter; whisk to combine.  Cover and refrigerate 1 hour (or up to one day).  Heat a medium non-stick skillet with butter.  Pour 1/3 cup batter into skillet and quickly swirl skillet so batter evenly coats bottom.  Cook crêpe until edges are dry, 1 to 2 minutes.  Loosen with a spatula, then using both hands, grip edges with fingertips and quickly turn over.  Cook 1 minute more. 

Makes 12 crêpes

{Nixon took this picture}

Fill with anything that pleases you!  My favorites are cream cheese or fresh whipped cream.