Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute
If the batter is lumpy, strain it through a sieve
Cover and allow to rest at room temperature for at least one hour.
Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter
Heat an 8″ crepe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter
Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl
Loosen the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over
Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
from the kitchen of
Letting the crepe batter sit is very important as the batter won't stick together until the gluten develops. This makes them much easier to flip.