Chef's Quick Tip: Crepes

This week, Pastry Chef Susanne Berne of Sweet Brioche Artisan Pastries  in Trumbull, Connecticut shows Tina Redwine how to make crepes.
Ingredients for crepe batter:
1 cup of milk
2 eggs
2 tbs granulated sugar
2/3 cup all purpose flour
1/2 tsp salt2 tsp melted butter
Ingredients for crepe filling:
any one of the following: jam, nut butter, cream, curd
Equipment:
Mixing Bowl
Whisk
Pastry Brush
Ladle
Nonstick pan
Rubber spatula or tongs
Burner
Instructions:
This recipe is best done the day before and refrigerated
In medium mixing bowl Combine eggs, and sugar whisk until smoothAdd salt and half of the milk, whisk againAdd in the flour and whisk until smooth, mixture may be thick, slowly add in remaining milk and then butter
Cooking:
Melt some butter and set aside with pastry brush
Preheat nonstick frying pan to a medium heat, brush with melted butter
Using ladle add approximately ¼ cup of mix to pan and move around the entire pan
Allow to cook until golden and looking dry use spatula to flip
Cook another 15-20 seconds, remove from pan and repeat.
Assemble with jam, or nut butter, custard, roll and serve
Crepes can be made ahead and frozen.