Martha Stewart's Crepes

Notes: Although we have other crepe recipes, this is our favorite. They are especially good glazed with a little salted lemon butter caramel sauce.

Makes about 18 crepes.

¾ cup all-purpose flour

¼ cup granulated sugar
Pinch of salt

3 large eggs

1 ¼ cups milk

8 tablespoons melted butter, divided

¼ teaspoon vanilla extract

Preheat oven to 200 degrees F.

In a bowl, add the flour, sugar, and salt. Whisk together, breaking up any clumps.

In a separate bowl, whisk together the eggs, milk, 6 tablespoons of the melted butter (set aside remaining 2 tablespoons), and the vanilla. Add the flour mixture in several batches, slowly stirring to incorporate. Do not overmix. If desired, you can refrigerate the batter for an hour or up to overnight.

Heat a nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter to brush the bottom of the pan. When the butter is bubbling, add about ¼ to 1/3 cup batter to center of pan. Swirl batter around to cover bottom in a thin layer. Cook for about 1 minute until lightly browned on the bottom. Flip, and then cook an additional 1 minute, until cooked on the other side.

Transfer cooked crepe to an oven-proof plate, loosely cover with foil, and keep warm in oven until all crepes are cooked and ready to serve.