Crêpes

• 3 tablespoons (50 g) butter, plus butter (or oil) for the pan
• 2 ½ cups

At least one hour ahead of time, take the eggs, butter, and milk out of the refrigerator.

Melt the butter in a small saucepan and reserve.

Place the flour, sugar, and salt in a mixing bowl; stir in the eggs, then pour in the milk little by little, stirring at first, then whisking to make a smooth, liquid batter. Finally whisk in the melted butter. Leave the batter at room temper