Crepes

Ingredients:

• 3 large eggs
• 1 1/3 cups whole milk (room temperature)
• 1 cup all-purpose flour
• 2 tablespoons melted butter or oil
• 1/2 teaspoon salt (optional)
• 2 teaspoons sugar for savory crepes OR 3 tablespoons sugar for sweet crepes (optional)
• Optional additions for flavor: vanilla extract, lemon zest 

Instructions:

1. Combine wet ingredients: In a large bowl, whisk together the eggs and milk until combined.
2. Add fat: Whisk in the melted butter or oil.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt (if using), and sugar (if using).
4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, whisking until smooth and there are no lumps.
5. Rest the batter: Cover the batter and let it rest for at least 20-30 minutes, or preferably for several hours in the refrigerator for a more tender crepe. The batter can be refrigerated for up to 2 days.
6. Heat the pan: Heat a lightly oiled crepe pan or non-stick skillet over medium heat.
7. Pour and swirl: Pour a small amount of batter (approximately 3 tablespoons or 1/4 cup) into the pan, swirling the pan to spread it into a thin, even layer.
8. Cook the crepe: Cook for 1-2 minutes per side, or until lightly golden brown.
9. Serve: Transfer the cooked crepes to a plate and repeat with the remaining batter, lightly greasing the pan as needed. Serve warm with your favorite toppings. 

Note: For savory crepes, omit the sugar and consider adding herbs or spices to the batter. For sweet crepes, increase the sugar and consider adding vanilla extract or lemon zest for flavor.