Crepe Batter

Yield 8-10

3 eggs

¾ cup flour

1 cup whole milk plus three tablespoon, room temperature

2 tablespoons sugar

¼ teaspoon salt

½ stick melted butter

1.  Beat eggs until well mixed.  Add flour and mix using a wire whisk until the flour is just incorporated.  

2.   Add milk, sugar, salt, and butter.  Let rest for 1/2 hour before using. 

3.   Heat a small sauté pan over moderate heat.  Pour a small amount of crepe batter, swirl the pan to spread the batter evenly over the bottom of the pan.  Pour out any excess batter.  Return the pan to the heat.  When edges start browning, flip and finish cooking on other side for 5 seconds.  Slide crepe onto a plate and continue with rest of batter.

4.  Assemble as desired or once cooled, the crepes can be stacked, wrapped in plastic wrap and held for 4-5 hours at room temperature. Crepes may also be made two days in advance or frozen up to three months.