Crepes can be made ahead and stored, unfilled, and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve. 

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Serious Eats

Crepes

eggs

whole milk

flour

butter

kosher salt

sugar

fresh herbs, such as parsley, tarragon, chevril, or chives

Combine eggs, milk, flour, melted butter, salt, and sugar (if using) in a blender. Start blender on low and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using)smooth

Heat a 10-inch skillet over medium heat for 2 minutes. Lightly grease with butter or oil, using a paper towel to wipe out the excess.

Hold the pan's handle with one hand and pour in 3-4T batter, swirling and tilting pan immediately to spread batter in a thin, even layer.

Let cook until top looks dry, about 20 seconds. Using a thin spatula, lift one edge of crepe. Grab edge with finers of both hands and flip.

Cook on second side for 10 seconds, then transfer to a plate.