Classic Crepes

Directions

1. 1
   Combine the milk and sugar in a small saucepan and cook over medium-high heat until the milk is scalded or just begins to bubble.
2. 2
   Add the melted butter and cool until lukewarm.
3. 3
   Whisk the eggs in a medium bowl.
4. 4
   Gradually add the flour and salt to the eggs to make a paste.
5. 5
   Slowly add the milk, whisking to combine.
6. 6
   Strain to remove lumps, if necessary.
7. 7
   Stir in lemon zest.
8. 8
   Heat 1 teaspoon butter in an 8-inch nonstick skillet over medium heat.
9. 9
   Pour 1/8 cup (or 2 tablespoons) of the batter into the pan.
10. 10
    Tilt and swirl the pan until batter covers the bottom completely.
11. 11
    Keep rolling along the edge so that the edges do not get too thin.
12. 12
    When the edges begin to turn golden, flip the crepe with a plastic spatula.
13. 13
    Cook approximately 30 seconds more, then slide the crepe onto a cooling rack or baking sheet.
14. 14
    Repeat until remaining batter is used up.