Crepes

In a large bowl, sift together 1 cup all-purpose flour, 2 tablespoons sugar, and a pinch of salt.

Make a well in the center of the dry ingredients, add 2 large eggs, and whisk gently until combined.

Gradually pour in 1 cup whole milk, whisking constantly until the batter is smooth and free of lumps.

Whisk in 2 tablespoons melted unsalted butter until fully incorporated.

Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 30 minutes (up to 1 hour for best results).

Heat an 8- to 10-inch nonstick skillet over medium heat and lightly grease it with butter or oil.

Pour about ¼ cup of batter into the center of the pan. Tilt and swirl the pan to spread it into a thin, even layer.

Cook for 1 to 2 minutes, until the edges start to turn golden. Carefully loosen the crepe with a spatula and flip it.

Cook for another 30 to 60 seconds until lightly golden, then transfer the crepe to a plate.

Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Stack the cooked crepes on a plate and serve with your favorite fillings or toppings.