Classic Crepes

Directions

1. Beat eggs until foamy in a medium bowl. Stir in milk and melted butter. Beat in flour and salt until smooth. Let stand 30 minutes.
2. Heat a 7 inch skillet or crepe pan until hot. Brush lightly with addtional butter. Pour in 2 tablespoons of batter at a time; quickly tilt pan so batter spreads and covers bottom.
3. Cook over medium-high heat until edges of crepe brown; turn and cook 1 minute longer, or until bottom browns.
4. Turn crepe out onto a cookie sheet by flipping crepe pan upside down; stack crepes with wax paper between. Repeat with remaining batter, lightly buttering pan as needed.