These take a little practice, but are actually very simple to make once you get the hang of it! (If your first few don’t turn out quite right, your mistakes still taste great in soup, so don’t worry!) You can use a crepe pan, or a regular nonstick skillet.
2 cups milk
2 cups flour
1/2 tsp. salt
Whisk eggs and milk together.. Add flour and salt, whisking until fully combined. Let rest ten minutes.
Heat 1 tablespoon of oil in nonstick skillet until hot. (Oil should shimmer, but not smoke.) Add a dot of batter to test. It should sizzle. Put a ladle full of batter in center of skillet, tilting the skillet until bottom of pan is fully covered. Cook until bottom is golden, and then carefully flip over using a spatula. Continue to cook until golden and crispy. (Some people like them very pale, but we prefer them crispy as shown.)
Fill with jam or fruit for an elegant dessert, or meat, vegetables, mushrooms, etc. for a tasty main course. (Shh! Not only is this perfect for an elegant brunch, it is actually also a wonderful way to use up leftovers!)