Crepes

Directions

1. 1
   Pour the milk and melted butter into a blender.
2. 2
   Add the eggs, sugar, and salt.
3. 3
   Blend briefly.
4. 4
   Add the flour and blend until smooth.
5. 5
   Transfer to a bowl and refrigerate for at least 1 hour.
6. 6
   (The batter can be made in advance and refrigerated overnight.)
7. 7
   To fry the crepes, let the batter come to room temperature, then whisk it to thin it out a bit.
8. 8
   Heat a 12-inch (30-cm) nonstick skillet over medium to high heat.
9. 9
   When a few drops of water sprinkled on the pan sizzle, pour in 1/4 cup (60 ml) of batter and quickly tilt the pan so the batter covers the bottom.
10. 10
    Cook the crepe for about 45 seconds, until the edges begin to darken.
11. 11
    Use a flexible spatula to flip it over, then cook for another 45 seconds on the reverse side.
12. 12
    Slide the crepe onto a dinner plate, then repeat with the remaining batter.
13. 13
    To serve, fold the crepes in half and arrange them, overlapping slightly, in a buttered baking dish.
14. 14
    Cover with foil and heat in a 300F (150C) oven for 10 to 15 minutes, until hot.
15. 15
    Serve the hot crepes topped with a scoop of ice cream and a drizzle of sauce.
16. 16
    Crepes can be made in advance and, once cool, wrapped in plastic wrap.
17. 17
    Store in the refrigerator for up to 2 days.
18. 18
    To freeze crepes, wrap them in plastic wrap and then in aluminum foil.
19. 19
    Crepes can be frozen for up to 2 months.