Beat eggs and salt. Add flour alternately with milk, beating with electric mixer or whisk until smooth. Stir in melted butter.
Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
To cook crepes, use a non-stick coated pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heating unit. Quickly rotate pan until batter covers bottom and return it to heat. Cook until light brown. Turn and brown other side for a few seconds.
For dessert crepes:
Follow basic crepe recipe above and add 2 tablespoons sugar with the flour and 1 teaspoon vanilla extract with the milk.
Note: Freeze crepes by separating with pieces of waxes paper and wrap air-tight. May be stored for 3 months.
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