I love to make crepes for either a weekend brunch favorite or a dessert. The great thing is you can make crepes and then refrigerate them until you're ready to serve.
Technique tip: Let the batter rest for at least 2 hours before cooking or refrigerate it overnight.
Swap option: Crepes are very versatile and the filling can either be sweet or savory. My kids love Nutella and strawberries finished with powdered sugar. I enjoy eggs, mushrooms, ham, sautéed spinach and Swiss cheese.
In a small saucepan, melt 2 tablespoons of the butter over low heat (or "zap" them for 20 seconds in a microwaveable bowl); set aside.2.
Add eggs to blender and pulse until frothy. Add milk, melted butter and, if you are making sweet crepes, the sugar and vanilla to blender, and pulse. Add baking powder, flour and salt to blender and pulse.3.
After the batter is thoroughly mixed, for ideal consistency, let batter rest for about 2 hours before cooking, or refrigerate the batter overnight and cook the crepes the next day.4.
Heat a 6- or 8-inch nonstick skillet over medium-high heat. When it is very hot, melt the remaining 2 teaspoons butter. Pour about 3 tablespoons of the batter into the pan and swirl so that it coats the pan in a thin layer. Cook until the edges curl up a bit about 1 minute. Flip the crepe with a spatula and brown the other side for another minute. Transfer to a plate and cook the remainder of the batter, stacking up the crepes on the plate as you go. Cover the crepes with another plate and wrap in a plastic bag to keep them from drying out or hardening.