Homemade Crepes

In a blender, combine the flour, sugar, salt, milk, eggs, and butter.

Puree until the mixture is smooth and bubbles form on top, about 30 seconds.

Heat a 12-inch nonstick skillet or pan over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown and the edges turn crispy, about 2 to 3 minutes.

Loosen the edge of crepe with a rubber spatula and quickly flip it over. Cook for 1 minute. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Recipe Notes:
You may make crepes in advance. Stack crepes with wax paper or aluminum foil and refrigerate, up to 3 days.