crepes

From French Children Eat Everything (a great book on educating children on eating)

Preparation: 5 minutes (plus standing: 1 hr)
Cooking: 2 min per crepe
Servings: 8-10 large crepes

Batter:
3 eggs
2 c. AP flour
3 c. Milk
2 T. Melted butter
pinch salt
for dessert crepes: 2 T sugar, 1 t. vanilla

Method:

Combine ingredients in blender and blend until mixed texture is like heavy cream.

Let rest in fridge for at least one hour (or overnight, which gives a smoother texture).
Just before cooking, blend briefly to remix.

Preheat a medium nonstick skillet to medium-high (just hot enough to make a drop of water "sputter.")
Melt butter over the pan, smoothing with a paper towel.
Pour in 1/4 to 1/3 c. of batter per crepe, moving your wrist in a circular motion to form a large circle. Do this quickly, as batter dries quickly.

When the edges are dry, and the bottom is golden brown, carefully loosen with spatula and flip.
Add filling, and fold in half.

Suggested fillings:

1. ham (or lunch meat), cheese
2. spinach, butter, nutmeg, hard grated cheese
3. ratatouille and cheese
4. mozzarella, pepperoni and dip in pizza sauce
5. scrambled eggs, cheese

Dessert fillings:

1. nutella and banana 
2. butter, sugar, cinnamon
3.  lemon-honey
4.  chocolate
5.  berries
6.  jam
7. apples (sliced thinly and softened in microwave 1 minute) sprinkled with cinnamon and sugar.

Author's Note: "For some reason known only to the gods of French cooking, the first crepe is always a disaster. Set it aside, add a little butter if you need to grease your cooking surface, and just keep going!"