1 cup all-purpose flour
5 large eggs
1 1/4 cup milk
1/2 teaspoon salt
6 tablespoons butter, melted for batter, plus about 1 tablespoon softened for pan
(These instructions look intimidating, I know. But you only need to read it once, really, to get the idea. Then you'll remember for future crepes.)
1. Combine flour and eggs in a mixing bow and add just enough milk to allow you to work the mixture gently into a smooth paste with a whisk. Don't overwork the mixture, which would activate the gluten, and don't worry about a few lumps (they will be strained out). Gently whisk in the rest of the milk. Strain batter, then stir in the salt and melted butter. (If the butter is added before straining, it congeals in the cold batter and gets strained out.) If you have time, cover batter and let it rest in a cool place or in the fridge for at least two hours or up to 24 hours.
2. Put the pan over medium heat. When butter foams and the foam begins to subside ever so slightly as in making an omelet, ladle in enough batter to just cover the surface with a THIN layer. If you add too much, pour excess out of pan. (After a couple of crepes you will be able to judge how much to put in pan.) If the batter doesn't stick to the pan, it isn't hot enough...if the batter sizzles as soon as it hits the pan, it's too hot.
3. As soon as you add the batter, quickly lift the pan and gently rotate it and tilt it at different angles at the same time to coat it with the batter as quickly as possible. Put the pan on the stove for about 1 minute until the batter loses its sheen. Then flip crepe over with a big spatula, to cook other side.
*chocolate &/or caramel syrup
*sugar & butter
Serves: about 4
Time: 20 minutes