The Modern Nonna

0 Add the first four ingredients (the wet ingredients) to a bowl, and give them a good whisk. Make sure the butter is melted but not hot as we don’t want to scramble the eggs when we add it in the bowl.
1 Now, add in the flour and pinch of salt, and whisk everything really well. The batter should be thin and pourable. If the batter is way too thick you can thin it out by adding in some more milk. I used exactly 1 cup + 1/3 of milk but you may need 1.5 cups of milk depending on how you measured out the flour. I like to loosely add the flour to my measuring cup with a spoon and levelling out the top with a knife, discarding the excess flour.
2 Once you have made the crepe batter, heat up a non-stick pan on medium heat. My pan doesn’t stick at all and my batter has butter in it so I don’t need to butter it prior to making the first crepe but you are welcome to add a touch if your pan usually sticks.
3 Once the pan is heated, you can add a ladle of the batter (about 1/3 cup), and lift the pan off the heat immediately as you swirl the batter around to coat the surface of the pan into a thin circle. I am using a 10 inch skillet for the perfect sized crepe but a bigger skillet will also work. Keep in mind that the very first crepe is usually the worst one of the bunch so don’t get discouraged.
4 Let it cook for 30-60 seconds or until the edges begin to fully lift off and the top has set before you flip it. Place the spatula under the crepe and flip it over.
5 Cook for another 30-60 seconds and remove it onto a plate. Continue to cook the rest of the crepes the same way.
6 You will notice that they will be firmer at first but as you stack the cooked crepes on top of one another, they will all soften. Enjoy with any fillings of choice.