SIMPLE CREPES

Makes: 14

1½ cups (375 mL) all-purpose flour, sifted 2 cups (500 mL) milk (2%) 3 large eggs 1/3 cup (80 mL) salted butter, melted Salted butter 1. Place flour in a bowl. 2. Whisk together milk and eggs until blended.

3. Add milk mixture to flour and whisk until combined. Whisk in melted butter.

4. Pour batter through a fine sieve into a bowl; discard solids. Cover and refrigerate for at least 2 hours or up to 12 hours.

5. Remove bowl from refrigerator and whisk batter.

6. Heat an 8-inch (20-cm) non-stick crepe pan or frying pan over medium-low heat. Lightly coat pan with additional butter. Remove pan from heat.

7. Pour 1/4 cup (60 mL) batter into pan. Swirl pan until it is coated on bottom with batter.

8. Return pan to medium-low heat and cook until crepe is firm around edges and lightly browned, about 1 minute.

9. Loosen edges of crepe from pan using a spatula.

10. Slide spatula under crepe and quickly flip it over; cook for an additional 30 seconds or just until lightly browned.

11. Transfer crepe to a parchment paper-lined large rimmed baking sheet.

12. Repeat procedure with remaining batter, adding additional butter as necessary. Do not stack crepes; cool completely.

13. Crepes may be frozen for up to two months. If freezing, layer crepes with parchment paper in an airtight container.