In medium bowl, whisk together eggs and milk. Whisk in salt, sugar, and flour til well mixed but still a bit lumpy. Set batter aside for 30 minutes to let it tenderize. Whisk batter one more time before cooking. In nonstick 8 inch skillet, melt about 1/2 tsp. butter over medium heat. When butter foams, use your left hand (assuming you’re right handed) to pour or ladle in about 3 Tbsp. of batter into center of pan. Immediately lift pan from burner with right hand and swirl it so batter coats bottom of pan. Replace pan on burner and cook crepe til batter is just set and underside is lightly browned, 1 to 2 minutes. Using a spatula, or your fingers, flip the crepe and cook til the other side is lightly browned, 30 seconds to 1 minute. Transfer crepe to platter. Repeat with remaining batter, stacking cooked crepes on top of one another. You can store them in the refrigerator for up to 2 days, stacked and covered or in the freezer for up to a month, rolled up or stacked with layers of wax paper in between. Serve warm or at room temperature, sprinkled with powdered sugar; or add a filling to the crepes and roll them up like cigars.
Makes about 12 crepes
Divide about 3 cups ricotta cheese, 1 1/2 cups thin slices or peaches, and 1/4 cup honey among the crepes; spread each crepe with about 1/4 cup ricotta cheese, add 3 to 4 peach slices and drizzle with about 1 tsp. honey.
Divide about 1 1/2 cups Nutella or chocolate hazelnut spread, 1 1/2 cups sliced bananas and about 3 cups whipped cream among the crepes. Spread each crepe with about 2 Tbsp.Nutella, add several banana slices and then spread with about 1/4 cup whipped cream
Divide about 1 1/2 cups sour cream, 3 cups fresh pineapple chunks, and 1/2 cup brown sugar among the crêpes; Spread each crepe with about 2 Tbsp. sour cream, add 1/4 cup pineapple chunks, and sprinkle with 2 tsp. light brown sugar.