Ingredients
4 large eggs
1/4 tsp salt
2 cups flour
2 1/4 cups milk
1/4 cup melted butter
Preparation
Measure out flour and milk, set aside Melt butter, set aside Break 4 eggs into a bowl and add salt Whisk eggs and salt together Alternate adding flour and milk slowly until all of it has been added, keep whisking Whisk batter until it is smooth Add melted butter and whisk again until smooth
*At this point you can cover and refrigerate batter for up to 3 days and it will still be ok to use, just whisk before cooking.
Once you are ready, preheat a nonstick skillet on medium heat Pour about 1/4 cup of batter into the pan for each crepe and twirl the pan to coat with batter Flip crepe when ready, cook on both sides Enjoy!
