Directions

1. 1. Combine the first 4 ingredients in a bowl with 1 cup water; whisk until smooth and let sit for at least an hour if time allows.
2. 2. Heat an 8- or 10-inch nonstick skillet over high heat for about 2 minutes. Add a teaspoon or two of butter or a thin layer of oil, then pour most of it out (you can use it for the next crepe), leaving just a trace behind.
3. 3. Pour in 1/4 cup of the batter and swirl it around so that it coats the bottom of the pan completely; pour the excess back into the remaining batter.
4. 4. Adjust the heat so that the batter dries on top before it burns on the bottom; it will be ready to turn in 1 to 2 minutes. Turn and cook the second side for about 30 seconds.
5. 5. Repeat with the remaining batter, adding more oil to the pan if necessary (it will not always be). Stack the crepes as they finish, then fill as desired and serve.