Crepes

Ingredients:
· 3 cups Whole Milk- room temperature
· 4 Eggs- room temperature
· 8 oz All Purpose Flour
· Pinch Salt
· 1 1/2 oz Unsalted Butter
· Ingredients to flavor the crepes*

* Add additional ingredients depending on whether you are making savory or sweet crepes. For sweet crepes, some vanilla, sugar, lemon/orange zest would be nice. For savory crepes, add a little more salt and finely minced fresh herbs.

Crepes can also be prepared in advance. Wrap in saran wrap and foil and store in the refrigerator. When ready to use, slightly warm the crepes in the microwave to soften.

Directions:

1. Place the butter in a small put and cook until slight color and nutty in flavor.
2. Crack all of the eggs in a bowl
3. Add 1/2 cup of milk and a pinch salt to the eggs and whisk by hand to remove any lumps.
4. Add 1/4- 1/2 cup of milk at a time and continue to whisk together until all lumps are completely removed.
5. Let the batter rest at room temperature for about 15-30 minutes. At this point you can also let the batter rest in the refrigerator.
6. Stir the melted butter into the batter. Pass the batter through a fine mesh strainer.
7. Add additional flavorings as desired depending on whether sweet or savory (i.e., lemon zest, vanilla, herbs, etc)
8. Place a non-stick pan on medium heat.
9. Brush the pan with oil/butter. Cooking spray is fine.
10. Once the pan is hot, use a 1 oz ladle to spread the batter onto the pan. Turn the pan immediately by hand so the batter goes all the way round.
11. Flip over with a flat spatula once bubbly. Cook only seconds longer once flipped over. One side of the crepe should be golden (the first side down), while the other side is almost white. Note, that the first crepe is usually a failure, so don't worry. You'll automatically adjust the heat etc. accordingly as you make more. This recipe makes a lot of crepes to practice with!
12. Serve as desired. Any filling, any topping, or just plain!