Basic Crepe Batter

Yield: 8- 8" crepes

2 large eggs 
1/4 teaspoon salt
1 cup all purpose flour
1 1/4 cups whole milk ( or more if needed)
Melted butter (melt 1 stick butter, unsalted)

Whisk eggs and salt in a large bowl, gradually add the flour, than the milk in a steady stream. Strain in a clean bowl, and let stand for 1 hour at room temperature. Now if necessary add milk by the tablespoon to the batter until it has the consistency of heavy cream.

Heat an 8 inch crepes or skillet over medium heat ( it is important that you maintain this temperature), using a pastry brush, brush the pan with melted butter

Pour about 3 tablespoons of batter using a small bowl shape ladle- speed is important- quickly swirl the batter to coat the bottom of the pan and cook for about 45 seconds, loosening the sides of the crepes with a small spatula, turn crepe over, and cook about 30 seconds.

Turn crepe onto plate- repeat with the rest of the batter, brushing each time with butter.

For later use; put a piece of wax paper between each crepes. Also wrap in plastic- crepes freeze beautiful.

This recipe can be doubled, tripled etc.

Chef's Note:
Herb Crepes: 
add about 2 tablespoons of fresh herbs, such as parsley, chives, tarragon, oregano, basil- dependent on what you are using your crepes for. 

also 
This recipe can be doubled, tripled etc.