Crepes

2 cups all-purpose flour
1/2 to 3/4 tsp salt
1 1/2 cups milk
4 large eggs
1/4 cup (1/2 stick, 2 oz) butter, melted but not bubbling hot

In a mixing bowl, combine the flour and salt.

In a smaller bowl, beat together the milk and eggs.

Make a well in the middle of the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid mixture and stir until fairly smooth. A few lumps can remain. Stir in the butter. Cover and let sit for at least one hour.

The best way to cook crepes is in a 10" cast-iron pan or a crepe pan. Heat the pan until it's medium-hot. Wipe the bottom fo the pan with a bit of butter. Pour 1/3 cup of batter into the pan, picking up the pan and tip and swirl it in a circle so the batter covers the bottom of the pan thinly. Cook until the bottom begins to brown and you can slide a spatula under the crepe. It hold together very well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.

The traditional way to fill crepes is with Nutella spread and sliced bananas. I have also eaten them with strawberries, ice cream, whipped cream, and sprinkled with cocoa powder or cinnamon. For a heartier meal, I've filled them with sauteed sausage and vegetables, in garlic and spices.