Basic Crepes


1 cup flour
1/4 tsp salt
1 1/4 cups milk
2 eggs
2 tb butter, melted
vegetable oil

Combine flour, salt and milk beating at medium speed until smooth. Add eggs and beat well; stir in melted butter. Refrigerate 1 hour. Brush bottom of 6" crepe pan or heavy skillet lightly with oil; place crepe pan over medium heat until just hot but not smoking. Pour 2 tbsp batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Lift crepe at edge to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook for about 30 seconds on other side. This side of the crepe is spotty brown and is the side to place the filling. Place crepes on a towel to cool. Repeat with remaining batter. Stack crepes between layers of waxpaper to prevent sticking.