Ingredients

Instructions

1. 1
   In a large microwave-safe bowl, partially melt butter. Stir until fully melted. Add milk, eggs, flour and salt and whisk to combine. Batter may be slightly lumpy. Cover with plastic wrap and refrigerate for 1 hour; batter can be refrigerated for up to 4 days.
2. 2
   When ready to cook, cover a large plate with paper towels. Remove plastic wrap from bowls and whisk to remove any remaining lumps.
3. 3
   Heat a 9-inch skillet over medium-low heat. Lightly butter skillet and ladle in ¼ cup batter; quickly tilt the pan in a circular motion to coat bottom of pan completely. Cook until crepe looks dry on top and is golden underneath, about 1 to 2 minutes; flip and cook until second side is golden, about 20 to 30 seconds. Remove to paper towel lined plate and repeat with remaining batter; add more butter as needed.
4. 4
   Serve with desired toppings.