Instructions:
1. Prepare the Batter:
- Gently melt the butter in a small saucepan and let it cool slightly.
- In a tall bowl, break the eggs and whisk them.
- Add the milk and continue whisking until smooth.
- Add the lukewarm butter and mix again.
- Sift the flour into the bowl and whisk vigorously to avoid lumps.
- Continue mixing until the batter is smooth and silky.
- Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes.
2. Cooking the Crepes:
- After resting, stir the batter again to loosen it.
- Heat an 18 cm crepe pan (or a non-stick skillet) and grease it with a small knob of butter.
- When the pan is hot, pour a ladleful of batter to cover the surface.
- Quickly tilt and rotate the pan to spread the batter evenly.
- Cook over medium-low heat for about 1 minute, until the edges start to lift.
- Flip the crepe with a spatula and cook the other side for about 1 minute, until golden.
- Transfer the crepe to a plate and repeat with the remaining batter, greasing the pan each time.
