How to make crepes

(WTNH) - Chef Christina Chang Bryant demonstrates an easy dessert.

Basic Crepe Recipe
Makes about 7 crepes

Ingredients:
3/4 cup all-purpose flour sifted
2 eggs
1 cup milk
1/8 teaspoon salt
2 tablespoons butter, melted plus extra melted butter for frying

Directions:
In a large mixing bowl, whisk together the flour and the salt. Male a well in the middle and whisk in the eggs. Gradually add in the milk, whisk to combine. Add butter; beat until smooth.

Heat in a lightly buttered crepe pan or a small non stick saute pan over medium high heat. Pour the batter onto the pan, using approximately 2 ounces for each crepe. Tilt the pan with a circular motion so that the crepe batter coats the surface evenly. Cook the crepe for about 1-2 minutes, until the top has small bubbles all over and the bottom is light brown. Loosen with a small spatula, turn and cook the other side. Add your favorite topping then roll or fold into thirds. Serve warm.

Variations:
Add one tablespoon of coca, or one teaspoon of vanilla, or two tablespoons of sugar