2 Tablespoons unsalted butter, melted and slightly cooled
Canola oil for the pan
Sift flour and salt into a large bowl. Make a well in the center, add the eggs and 1/2 cup of the milk. Whisk until smooth.
Whisk in the remaining 1/2 cup of milk and the butter. cover and refrigerate for 1 hour to allow the bubbles in the batter to escape (This makes the crepes less likely to tear during cooking).
Warm a crepe pan or small nonstick skillet over medium heat and lightly brush it with oil. Lift the pan from the heat, ladle on a scant 1/4 cup cup of the batter, and gently swirl and tilt the pan so that the batter forms an 8-inch round.
Return the pan to the heat and cook until the top of the crepe looks dry and the edges are set, about 45 seconds. Loosen the crepe with a spatula and flip it. Cook the other side until the crepe is pale golden brown, about 30 seconds. Slide the crepe onto a plate.
Repeat with the remaining batter, brushing the pan with more oil as needed. If serving the freshly cooked crepes while still warm, it's okay to stack them. Otherwise, lay them out in a single layer to prevent sticking as they cool. You can stack and store the cooled crepes in a zip-top freezer bag in the refrigerator for up to 2 months. Thaw crepes before trying to peel them apart.
Serving: 1crepe | Calories: 75kcal
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