This recipe offers a delightful twist on the classic crepe batter, ensuring a flavorful and versatile base for your favorite fillings.
In a mixing bowl, whisk together the eggs and milk until well combined.
Ensure the eggs and milk are at room temperature for smoother mixing.
Gradually sift the flour and salt into the wet mixture, whisking continuously to avoid lumps.
Sifting the flour helps to aerate it, resulting in a smoother batter.
Stir in the melted butter until the batter is smooth and well combined.
Melt the butter gently to avoid overheating it.
Let the batter rest for at least 30 minutes to allow the flour to hydrate.
Resting the batter improves its texture and makes the crepes easier to cook.
Heat a nonstick frying pan over medium heat and lightly grease it. Pour a small amount of batter into the center and tilt the pan to spread it evenly.
Use a ladle to pour consistent amounts of batter for uniform crepes.
Cook until the edges start to lift and the surface looks set, then flip and cook the other side for a few seconds.
The first crepe might not be perfect; consider it a test for adjusting the pan's heat.
Serve the crepes warm with your choice of fillings and toppings.
Keep cooked crepes warm by covering them with a clean kitchen towel.
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