Method

1. Make the Batter: In a large bowl, whisk together the flour, sugar, and salt.
   
   
2. Add Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter.
   
   
3. Combine: Gradually add the wet ingredients to the dry ingredients, whisking constantly until the batter is smooth and free of lumps.
   
    
4. Let Rest: Let the batter rest at room temperature for at least 30 minutes.
   
   
5. Cook the Crepes: Heat a non-stick skillet over medium heat. Brush lightly with melted butter. Pour about 1/4 cup of batter into the skillet, tilting and swirling the pan to evenly distribute the batter.
   
   
6. Cook the Crepe: Cook for 1-2 minutes, or until the bottom is set and lightly golden brown. Flip and cook for another 30 seconds to 1 minute, or until the other side is lightly golden brown.
   
   
7. Repeat: Repeat with the remaining batter, greasing the pan lightly between each crepe.
   
   
8. Serve: Serve the crepes warm with your favourite fillings, such as whipped cream, fruit, chocolate sauce, or savoury options like ham and cheese.
   
   

Tips:

• For extra thin crepes, use a crepe pan.
  
  
• Adjust the amount of batter used depending on the size of your pan.
  
  
• You can add a touch of vanilla extract or almond extract to the batter for extra flavour.