| 1. |
In a blender, combine flour, sugar, salt, milk, eggs, and butter. Mix well, until mixture is smooth and bubbles form on top, about 30 seconds. |
| 2. |
Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). |
| 3. |
Heat a 12" non-stick skillet over medium. Lightly coat with butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes. |
| 4. |
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter (coat pan with butter as needed). |
