Plain Crepes

• 1 cup/125 g all-purpose flour
• pinch of salt
• 3 eggs
• 1 cup/250 ml milk (more if needed)
• 2 tbsp/30 g melted butter
• 1/4 cup/60 g clarified butter, for frying
• 7 in/18 cm crepe pan

1. 1.
2. Mix the batter, stirring in enough milk to give the consistency of thin cream.
3. Let it stand 30 minutes.
4. 2.
5. Fry the crepes.
6. If storing, layer them with wax paper and wrap tightly so they do not dry out.
7. Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.
8. Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

flour, salt, eggs, milk, clarified butter, crepe pan

Taken from www.epicurious.com/recipes/food/views/plain-crepes-105398 (may not work)