French Crêpes façon Jacques Pépin

INGREDIENTS – Makes 12 Crêpes
85 Gr. (2/3 Cup) All purpose flour .
2 Eggs
240 Gr. (1 Cup) Milk
1 Large Teaspoon Sugar
1/2 Teaspoon Salt
45 Gr. (3 Tablespoons) butter melted

METHOD
In a large mixing bowl, using a whisk, mix the flour and the eggs. Add 1/4 cup of milk and whisk rapidly to ensure there are no lumps in the dough. It takes about a minute to dissolve the lumps.
Continue whisking and add all the milk gradually. Add the salt and sugar whilst whisking.
If you are making the crêpes to eat right away, melt the butter in your pan and pour it in the crêpe batter and mix well.
You have your preparation ready to start making crêpes

Using a non-stick pan, pour a small ladle full of the batter in your pan and swirl rapidly to cover the entire surface of the pan. Cook for a minute on one side until browned and flip it over.

TIP DU JOUR :
Your pan should be hot, but not burning hot. If it is too hot, it will colour the batter, without cooking the crêpe.
Once the pan is hot, reduce the heat to low-medium level.
I use a paper towel with a touch of vegetable oil and clean the pan between each crêpe.
As per above, the recipe makes for 12 crêpes. I use half of them for breakfast and either freeze the rest or use it for savoury dishes.
I often use the crêpes for a savoury meal which consists of a piece of thin ham and a slice of Emmental cheese covered with a thick Bechamel. Rolled up in a gratin dish and garnished with a little bit of sauce and cheese. Grill everything and you have a modified version of Croque Monsieur.
Another idea is to fold the crepes and add a slice of smoked salmon and a few dill sprigs with a dab of crème fraîche.