Crêpes

This recipe can be used as the basis for any crêpe creation. The buckwheat variation has a slightly heartier texture and a more robust flavour. It's best paired with savoury fillings.

1¾ cups all-purpose flour, unbleached
½ tsp. coarse sea salt
2 cups whole milk, room temperature
3 large eggs, room temperature
5 Tbsp. (2½ oz) butter, melted
butter, for skillet

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8 or 12" nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 Tbsp. batter (for small crêpes) or ⅓ cup batter (for large crêpes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crêpe appears set, bottom is firm and golden brown in spots and center is lifted by pockets of air, about 1 minute.

Run a spatula around edge of crepe to loosen. Slip spatula under crêpe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.)  Cook until bottom is firm and golden brown in spots, about 45 seconds.

Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2-3 crêpes). Serve immediately.

Makes 32 (6") or 12 (10") crêpes.