Classic Crêpes - cooking recipe

Ingredients

3/4 cup all purpose flour
1 tbsp sugar
2 None large eggs
2 cups milk
2 tbsp butter, melted
None None Toppings
None None fresh strawberries, whipped cream and maple syrup
None None fresh lemon juice and sugar
None None buttered walnuts (walnuts tossed in a frying pan with a little butter until toasted)

Preparation

Place the flour, sugar and a pinch of salt in a large bowl. Whisk in the eggs and 3/4 cup of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand at room temperature for 1 hour.
Heat a 8 inch pan and brush with a little of the butter. Pour 2 tbsp batter into the pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn and cook until browned on other side. Transfer to a plate and cover to keep warm. Repeat with remaining butter and batter, stacking crepes on the plate.
Serve folded in half or quarters, or filled and rolled and served with desired toppings, They can also be dusted with sifted powdered sugar and placed under a hot broiler to brown lightly if desired.