4 eggs
2 cups milk
1 1/2 cups flour
1/2 stick butter, melted
1/2 tsp. salt
Place all the ingredients in a blender; pulse until mixture just comes together OR whisk together in a medium bowl until smooth. Let the batter rest a few hours in the refrigerator or 30 minutes at room temperature.
TO MAKE THE CREPES:
1) Let the rested batter come to room temperature and stir to remix it.
2) Heat a non-stick pan over medium-high heat.
3) When pan is hot, add about 3 Tbsp. (scant 1/4 cup) of batter to the center of the pan. Tilt the pan to coat the entire surface with a thin layer of batter.
4) Let the crepe cook for only a few minutes, until the bottom is lightly browned and the top appears fairly dry.
5) Flip the crepe with a spatula; cook for just another 30 seconds.
Serve hot or cold, depending on fillings.
