Makes one dozen 10-inch crepes. In Paris, the street vendor crepes are about a foot in diameter, a real meal and a half. Topped with bananas and hazelnut spread, or simply butter and jam, crepes are simply delicious.
2 cups King Arthur unbleached all-purpose flour
1/2 to 3/4 teaspoon salt, to taste
1 1/2 cups milk
4 large eggs
1/4 cup (4 tablespoons) melted butter
Combine the flour and salt in a mixing bowl. In another bowl, beat together the milk and eggs.
Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
Stir in the butter. Cover and let sit for at least an hour.
Heat a 10-inch skillet to medium-hot. Use a paper towel to wipe the bottom of the pan with a bit of butter.
Pour a scant 1/3 cup of batter into the bottom of the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
Cook until the bottom of the crepe begins to brown and you can slide a spatula under it. Flip it over. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crepes are cooked. Fill as desired. Crepes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walk-around snack.
