Basic Crepes Recipe

1. Add the flour, sugar, salt, milk, eggs, and cooled melted butter into the canister of a high-speed blender.
2. Blend on high for 30 seconds, or until there are no lumps. I like to scrape down the sides and the bottom to make sure there are no flour lumps. The flour can sometimes stick to the bottom of the blender, so I scrape it down the blend again for a few more seconds.
3. Place the blender with the top on directly into the fridge to rest for at least 30 minutes, or up to 36 hours, before you actually make the crepes. Do not skip this step, the batter needs to rest in order for your crepes to properly turn out.
4. Place a paper towel on a plate; set aside.
5. Grease an8-inch nonstick skillet with butter and using a 1/4-cup measure, fill it about three-quarters full which is 3 tablespoons with batter. For slightly bigger crepes, you can fill it full which is 4 tablespoons. Tip - I don’t recommend making them larger than 4 tablespoons because they just simply get too thick, which isn’t at all how you want your crepes.
6. After adding the batter to the skillet, you need to work very quickly! Swirl the batter along the bottom of the pan evenly. Let it cook for 90 seconds, or just until the crepe will start to lift slightly along the edge.
7. Take an offset spatula and lift up the side of the crepe. Use your fingers carefully and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds on the second side. The crepe should be lightly golden brown on all sides when done.
8. Place the crepe on top of the paper-towel-lined plate; set aside. Continue with the rest of the batter in the same process and form, and place the finished crepes on top of each other in a stack on the plate.
9. Serve simply and classically with a dusting of confectioners' sugar, or go all out and fill or top them with all your favorite things. See topping/filling ideas below*.

Make ahead instructions:

1. There is nothing better than fresh crepes, but since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge and then serve them when you’re ready.
2. Additionally, as noted, the crepe batter can be made up to 36 hours in advance and stored in the fridge until you’re ready to make them.