Crepes

 Copied from America'sTest Kitchen

1/2 t neutral oil

1 cup all purpose flour

1 t sugar

1/4 t salt

1 1/2 cups whole milk

3 large eggs

2 t butter, melted and cooled

Toppings - Nutella, banana, strawberry, lemon, powdered sugar, jam and whipped cream. Savory toppings like ham, cheese or tomato and basil also work great. 

1. Heat the oil in a 12 inch nonstick skillet over low heat for at least 10 minutes

2. While the skillet is heating, whisk the flour, sugar and salt together in a medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. 

3. Using a paper towel, wipe out the skillet, leaving a thin film of oil on the bottom and sides of the pan. Increase the heat to medium and let the skillet heat for 1 minute. After 1 minute test the heat of the skillet by placing 1 teaspoon of the batter in the center; cook for 20 seconds. If the mini crepe is golden brown on the bottom, the skillet is properly heated; if it is too light or too dark, adjust the heat accordingly and retest. 

3. Pour 1/4 - 1/3 cup of batter into the far side of the pan and tilt and shake gently until the batter evenly covers the bottom of the pan. Cook the crepe without moving until the top surface is dry and the edges are starting to brown, loosening the crepe from the side of the pan with a spatula, about 25 seconds to 1 minute. Gently slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips and flip the crepe. (I just use the spatula) Cook until the second side is lightly spotted, about 30 seconds. Transfer the cooked crepe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat for about 10 seconds before repeating with the rest of the batter. 

4. Top the crepes with desired fillings, fold and enjoy!