makes 16-20 crepes
1 cup flour
salt to taste
1-1/4 cups milk
4 Tablespoons butter
Place flour and salt in bowl and whisk together. Add eggs and half of milk and whisk. Start adding remaning milk as you whisk batter. Cover bowl with plastic wrap and refrigerate overnight. This step allows the flour to be completely absorbed into the milk. Take batter from refrigerator at least one hour before you want to start makiung crepes. If the batter has thicken (which it should) thin out with an additional 1/4 cup of milk.
Melt butter on low flame/heat in crepe or omlete pan until it becomes nut brown (buerre noisette). Add this butter and any brown granules to batter and mix throughly. This buerre noisette gives the crepes their golden color. If you don not let your buuter brown, your crepe will be a bland color. DO NOT WASH CREPE OR OMELETTE PAN. Wipe pan clean with a paper towel. Reheat pan on medium heat and pour in small amount of crepe batter.
Spread batter over entire bottom of pan and cook until you can see slight brown on the edges. Start shaking pan around to loosen crepe from bottom of pan, getting it ready to flip or turn. Flip as shown on WGN Morning News and let crepe get slightly brown on other side. Remove from pan and place on parchment paper to cool.
Allow crepes to cool completely before stacking for storage. They can be stacked and wrapped first in parchment paper and then in plastic wrap or reclosable plastic bag.. Covered this way they will keep refrigerated for two weeks or frozen for two months.