• 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups dairy, 70 degrees
  • 4 large eggs, 70 degrees
  • 3 tablespoons unsalted butter, melted, plus much more for brushing


Inside a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about thirty seconds. Refrigerate for half an hour or as much as one day stir for any couple of seconds before using.
Heat an 8-inch nonstick skillet over medium. Gently coat with butter. Rapidly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly jackets bottom. Prepare until crepe is golden in places below and edges start to lift from pan, 1-to-1 1/2 minutes. Lift one fringe of crepe by having an offset spatula, then make use of your fingers to lightly switch crepe. Prepare on second side until just set and golden in places below, about 45 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with increased butter when needed, and stacking crepes directly on the top of each other. Let awesome to 70 degrees before using, wrapping in plastic wrap and refrigerating as much as five days, or freezing to at least one month.