• Mix the flour and salt then mix in the eggs to form a paste.
• Whisk in the milk, slowly to avoid any lumps.
• Add the butter and strain the mixture
• Can be used immediately, however, best if set aside for 2 hours before using.
• Heat a small frying pan and rub with a little melted butter or oil.
• Pour in a little of the batter from a ladle, quickly tilting the pan and rotating it slightly to result in a thin coating and a crepe forming in the pan. This technique might take a little practice at first but is not difficult to master.
• When lightly browned on the first side, flip and brown quickly before transferring to a plate and repeating the operation.

*** Mixture should be the consistency of heavy cream.

Crepes freeze well if you have extra or want to keep on hand for quickly making an easy dish.