In a large bowl, mix the flour, sugar, and salt together. Then, with your hands, make a well at the center and add the eggs.
Start whisking slowly. Once the batter thickens, gradually add the milk while whisking until you get a fluid batter with no lumps. Add the melted butter only when it has cooled down (so it doesn’t cook the eggs).
Make sure your pan is nicely hot before pouring the batter (large round pan preferred). Use a piece of paper towel damped in oil to cover your pan so the crêpe doesn’t stick when you flip it. The trick is to pour the batter in the middle of the pan, and while you are pouring, you constantly rotate your pan to make sure there’s a thin layer of the batter covering the round surface. Once the crêpe starts to lightly golden on the edges, you can flip it to cook the other side, usually less than a minute.
Tip: In France we like simple, yet decadent desserts: spread with salted butter and sugar –
add a little squeezed lemon juice – then roll your crêpe and savor!
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