3 c milk
1 3/4 c flour
1/2 c (1 stick) butter, melted
butter to cook with
Mix the milk, eggs and flour in a large bowl. Very slowly pour the melted butter into the batter as you constantly whisk using an electric
beater or standard mixer.
Cover and refrigerate the batter for 24 hours. Whisk the batter immediately before using.
Heat a 8" non-stick frying pan or an 8" cast iron crêpe pan on high. Add butter to the hot pan before making each crêpe. Use about 1T
for the first crêpe and about 1 t for each crêpe thereafter. When the butter is melted, add about 1/3 c of batter and swirl to cover
the bottom of the pan. Cook until the edges turn lightly brown. Flip the crêpe and cook through.
If making a savory crêpe with cheese, add the ingredients immediately after flipping the crêpe so that the cheese melts while the second
side of the crêpe cooks.
If making a sweet crêpe, add the sugar or jam after removing the crêpe from the pan.