This is my favorite recipe for crepes, and they are so easy considering how impressive that they are.  They make an amazing dessert if you just whip up a few and dollop whipped cream on them and some fresh berries.  Make a weeknight chicken salad meal a little fancy by stuffing the chicken salad into crepes instead of sandwich bread!  Or, if you're feeling really adventurous and want to knock the socks off of someone, make a Mille Crepe (my recipe is here).

(for savory crepes, omit the sugar and add 2 tsp. extra flour)
4 eggs
2 c. flour
2 ¼ c. whole milk
2 T. melted butter, slightly browned
1/8 tsp. salt
1 T. brown sugar

In a heavy skillet (I love using a cast iron one), melt butter on medium heat until lightly browned.  Remove from heat and set aside.  In a bowl, whisk all ingredients together, including the browned butter.  Heat a small pan over medium-high heat. Brush with small amount of butter to coat. Pour small amount of batter into the center of the pan and swirl to spread evenly as you pour. Cook until edges just begin to curl away from the edge of the pan, then flip with a spatula.  Allow to set, but don't let it get too browned.  Don't worry if the first couple of crepes are terrible- I've been making crepes since I was 10 years old and still today, the first few are always bad.  I can flip a crepe with my left hand while buttering the brush, or have two pans going at once, but every time I make them, I ruin the first few.  Stack crepes on a plate with parchment or wax paper between each one. Continue until all batter is gone.

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