2 tbsp unsalted butter, melted
1 1/3 cup milk (I used 2%)
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp salt
In a mixing bowl, combine butter, milk, and eggs. Beat mixture well until combined.
Heat a flat bottomed skillet (approximately 8 inches) or crepe pan over medium-high heat.
Once pan is hot, grease pan lightly with oil or cooking spray (THIS IS IMPORTANT). You will want to grease the pan between each crepe. This will make or break your crepes, literally.
Scoop about 1/4 cup of batter into the pan, immediately tipping and moving the pan around until it’s spread evenly across the bottom in a thin layer.
As soon as the center starts to set and the edges curl slightly and dry, flip and cook the other side very briefly until cooked through.
Lay your crepes out with wax paper between until you’ve finished cooking them all. Once complete, fill with your favorite filling, roll up and enjoy!
It is so very important to have a greased pan between each crepe. The batter will stick if you don’t and your crepe will be ruined.
I know this is easier said than done, but the best way to flip crepes is just flipping them with the pan rather than a spatula. It’s easier than it looks, give it a shot!