- 3 cups unbleached, all-purpose flour
- 1/2 tsp salt
- 4 tbsp granulated sugar
- 8 large eggs
- 2 sticks butter, melted and cooled to room temperature
- 5 cups whole milk
- In a large bowl, mix the flour, salt and sugar with a wire whisk until combined.
- Add the eggs to the flour mixture and mix to form a paste.
- Add the milk and butter slowly in two additions: Add half the milk slowly, whisking constantly to prevent large lumps from forming. Then add the butter slowly, whisking constantly. Then whisk in the rest of the milk.
- Pour the crepe batter into a bowl, cover and refrigerate for at least 4 hours, or overnight.
*The batter will keep in the refrigerator for up to 3 days.
- To cook the crepes, heat a teaspoon or two of butter in a 10-inch non-stick skillet over medium heat. (I like to use clarified butter because it won’t burn, but regular butter works too. Just wipe the skillet with a paper towel in between crepes to remove butter that is starting to brown.)
- Pour in 1/2 cup of crepe batter into the center of the pan. The batter will spread out into a disk.
- Cook the crepe until the bottom is golden brown and the batter looks semi-set, about 1½ minutes. Lift the edges of the crepe with a spatula and flip. Cook until the other side is a light golden brown and flip out onto a plate to cool. Repeat with the remaining batter.