Basic Crepes
Combine all ingredients in a large bowl and beat with a rotary beater until smooth. Tested between two fingers the batter should feel as smooth as silk velvet and have the body and thickness of heavy cream. Cover and refrigerate for at least one hour, but better, two hours. This amount of batter makes 16 crepes.
If batter is too thick, thin with milk a tablespoon at a time, whisking constantly, until it reaches the right consistency.
The important steps in making crepes:
Grease the pan. Crumple a bit of paper, rub it over a stick of butter and grease pan well. Always use butter.
Place pan over moderately high heat until it just reaches the smoking point. Try to maintain the heat exactly. If they pan gets too hot remove from heat and all to cool somewhat.
Measure batter exactly so all cooked crepes are one size. A ladle is the most satisfactory implements, if you can find one that hold 2 tablespoons. Otherwise use a scant 1/4 cup.
The first crepe is sort of trial run to test the consistency of the batter, the pan and the heat.
Allow 2 tablespoons of batter for each crepe. Pour into pan as the side away from you. Tilt pan from side to side quickly so the batter covers pan completely with a thin coating. Cook for 60 seconds or slightly longer.
Lift up edges of crepe with spatula. If underside is light golden brown, pick up crepe with tips of fingers with both hands and flip it over (this is less hazardous than it may appear).
Cook second side about 30 seconds. The second side will not brown like the first, but will "freckle". Lift each cooked crepe from the pan with your fingers and stack on a plate brown side up.
Grease pan lightly with butter between each crepe.
As you stack the crepes, place a square of wax paper every sixth crepe. This way you can keep track of the quantity without counting them individually. Useful if you are making a big batch.