Making crepes is easy, quick and delicious ...
You can have them both savory and/or sweet. My mother used to make them for us , ahead of time ( we would eat so many and so fast, she could not keep up...), pile them high on a plate.
My favorite one is a ham and cheese one, followed by one (or two or three...) true classic "crepe au sucre" , aka plain sugar crepes. Simple, classic and so delicious.
In a medium bowl, combine flour, sugar, salt. In another bowl, add the milk, eggs, and butter.
Slowly add the liquids into the solids.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 30 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12-inch nonstick skillet over medium heat.
Lightly coat with butter or grapes-seed oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown (2 minutes)
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more.
Slide crepe out of skillet onto a plate.
Repeat from step 5 as many time as needed...
Bon Appétit !