Whisk 3 large eggs in a bowl with 2 cups of milk. Sift 1 cup of flour. Whisk together until smooth. Add a pinch of salt to taste. For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure vanilla extract. Feel free to add the flavoring you wish but they are also yummy without. Pas de stress!

This batter is excellent when it sits overnight, but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.

HOW TO COOK THE CRÊPES

Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then spoon a small ladle full of batter onto the pan as you swirl the pan around to make a thin, round Crêpe. There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula. Cook until golden. I like to have 2 pans going at the same time for efficiency . Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot. I like to add a fresh pat of butter to the pan for each Crêpe. This recipe makes about 10-12 Crêpes and can easily be doubled or tripled!