• Sift flour, sugar and salt in a large bowl and make a well in the center.
  1 ½ cups (187g) all purpose flour, 2 teaspoons 8g white granulated sugar for sweet crepes, Pinch of salt
• Add the eggs and melted butter. Whisk starting from the center.
  3 large eggs, 3 Tablespoons melted butter
• Gradually pour the milk into the batter while whisking to maintain a smooth texture.
  1 ¾ cups (435ml) milk
• Once all the milk is incorporated, the batter should be thin and have the consistency of light cream.
• Heat a crepe pan or good non-stick pan over medium heat. (See note 1)
• Lightly brush the skillet with a little of the melted butter (You're going to grease the pan before pouring the batter for each crepe.)
• Add ¼ cup (60ml) batter while swirling the pan to coat the bottom. (See note 2)
• Cook for 1- 1 ½ minutes, then flip the crepe using a thin-edged spatula to easily get under the crepe.
• Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.
• Then turn the crepe out onto a plate and repeat with the remaining batter.
• This recipe makes about 15 to 20 crepes and can easily be doubled or tripled.

How to store the cooked crepes

• Crepes can be refrigerated for up to 3-4 days: Once completely cool, stack them with a layer of parchment paper in between each crepe to prevent sticking. Then store them in an airtight container or seal them in a large food safe plastic bag.
• Freeze for up to 2 months: Place parchment paper or wax paper between each cooled crepe, stack them together, and then store them in an airtight freezer bag or container.
• To re-heat: Thaw them in the refrigerator overnight or at room temperature for a few hours. Reheat them for a few seconds in a skillet (pan) or microwave to warm them up before serving.