Contributed by Yolanda G. (Lakeport, CA)
1 1/2 cups milk
1 cup all-purpose flour
2 large eggs
2 tsp. sugar
1/4 tsp. salt
1 Tbsp. unsalted butter, melted, plus more for cooking
In a large mixing bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least one hour.
Once batter has chilled, heat a large (12-inch) non-stick skillet over medium heat. Cover the bottom of the skillet in a thin layer of melted butter.
Pour 1/3 cup batter into the skillet, and swirl skillet so that the batter covers the bottom in a thin, even layer.
Cook until edges are dry, about 1 minute.
Use a spatula to gently lift one edge of the crepe, and use you fingers to flip it over.
Cook for 30 seconds, then remove crepe and place on a baking sheet.
Repeat this process with the rest of the batter, arranging crepes on baking sheets in a single layer, slightly overlapping.
In a 350 degree oven, warm crepes for 5 minutes.
Remove from oven, and fold into quarters before placing on a plate.
Serve with fruit topping, if desired.