Classic French Crepes

In a large mixing bowl, combine the all-purpose flour, sugar, and salt.

Make a well in the center of the dry ingredients and add the eggs.

Begin whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in about half of the milk while whisking to form a thick, smooth batter.

Whisk in the remaining milk and the heavy cream until the batter is thin and smooth.

Cover the bowl with a tea towel and let the batter rest at room temperature for 1 hour.

After resting, melt the butter in a non-stick pan over medium heat. Pour the melted butter into the batter and whisk to combine.

Heat the non-stick pan over medium heat. Pour a ladle of batter into the center of the pan and immediately swirl the pan to spread the batter into a thin, even circle.

Cook for about 90 seconds, until the edges are lightly browned and the surface has small air holes.

Flip the crepe and cook for another 30 seconds on the other side.

Slide the finished crepe onto a plate. Serve immediately with your favorite toppings, such as butter, maple syrup, or a sprinkle of sugar and a squeeze of lemon.