Crepes

Ingredients:

• 2 large eggs
• 1 1/4 cups milk
• 1 cup all-purpose flour
• Pinch salt
• 1 Tbsp unsalted butter, melted and cooled
• Additional melted butter

Instructions:

1. Beat together eggs and milk at medium speed until blended. Add flour, salt, and the melted and cooled butter. Beat until smooth. Refrigerate for at least an hour, or overnight. Or if you are in a hurry, you can skip refrigerating and make the crepes right away.

2. Heat a 7-inch crepe pan or a small non-stick pan over medium-high heat. Using a pastry brush, brush pan with some additional melted butter before making each crepe. Pour approximately 3 tablespoons batter in hot buttered pan, tilting pan quickly to spread batter evenly on bottom and slightly up sides of pan. Cook about 90 seconds on one side, until lightly browned, turning and cooking about 60 seconds on the other side. Repeat with remaining batter, stacking crepes on a plate.

3. Serve crepes by either folding into quarters and topping with jam, Nutella, cream, fresh fruit, chocolate sauce, eggs, or anything that may sound good, be adventurous! Or you can roll them and fill them with the above and top with a Bechamel sauce. And you can even stack them in layers with jam or cream in between and then drizzle them with a chocolate ganache.