Crepe Recipe

Basic Crepe Recipe:
1 3/4 cup flour
1/2 coarse salt
2 cups whole milk at room temperature, more if you need
3 large eggs, room temperature
2 1/2 oz. (5 TBS) unsalted butter, melted, plus some for the skillet if you use a skillet.

(I have a really cool Crepe maker that I got at the kitchen essentials store.)

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refridgerate for at least 2 hours (or up to one day). Batter should be the consistency of heavy cream; add more milk if needed.
Heat an 8 or 9 inch non stick skillet or your handy crepe maker brush the skillet butter. Ladle or pour 3 TBS (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat the bottom evenly with batter. If you are using the crepe maker all you do is dip the top of the hot pan in the batter and you can see it when it is done, it will slide right off.
If you are using a skillet, watch the crepes when they are set on the bottom adn golden brown in spots, and the center is lifted by pockets of air. Gently slip a spatula under crepe and with one swift move turn the crepe over, cook until it is firm about 45 seconds. Usually when you are using a skillet your 1st one will not be the best you've ever seen, so dont give up.... I'm tell you the best investment is a crepe maker, they are compact and easy to store and my girls can even make them it is so easy..I think my crepe maker was like $25 I have an extra one if someone want to buy it or try it out.
What you stuff these with is the most important, and there are so many options, my kids love when I make the stawberry ones. I just chop up some strawberries in a bowl then in a separate bowl make some vanilla pudding, reduce the milk to about 1/2 then add some cool whip. When you mix this with the strawberries in the crepe it is delicious.