Using a wire whisk, mix together 4 eggs with 1/4 teaspoon salt. Gradually add 2 cups of all-purpose flour alternately with 2 1/4 cups of milk. Do not overmix.

Beat in 1/4 cup (1/2 stick) melted butter. Cover and refrigerate for 1 hour.

Heat a 6-inch skillet coated with DuPont non-stick over medium-high heat and drop 2 to 3 tablespoons of batter into the pan. Tilt the surface until the entire pan is lightly coated with a thin layer of batter.

Return the pan to the heat and cook until the crepe is browned on the bottom. Crepes cook quickly, so check the bottom after about 1 minute. Carefully flip the crepe with a rubber spatula and brown the remaining side for just a few seconds. Continue until all of the batter is used up, stirring with a whisk often to keep the flour from dropping to the bottom of the mixing bowl.

Stack the cooked crepes on a plate, separating each with a piece of waxed paper.



*Pan courtesy of KitchenAid