For the crepes:

1. Add flour and salt in a large bowl and make a well in the center. Add the eggs in the center, the slightly cooled melted butter, and sugar. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.*
2. Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of batter by tilting the pan in all directions to distribute the batter well. Heat until the surface is cooked, then flip the crepe and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Transfer to a service plate and cover with foil while you’re making the other crepes.

Filling ideas:

• Lemon and sugar. Spread a little bit of butter onto a warm crepe, then sprinkle sugar, add lemon juice, lemon zest, and fold or roll the crepe.
• Jam and whipped cream. Fill a crepe with strawberry jam or other berry jam of choice, add homemade whipped cream, and fold or roll the crepe.
• Chocolate hazelnut spread. Fill one crepe with your favorite chocolate hazelnut spread, and fold or roll the crepe.
• Melted dark chocolate and toasted nuts. Spread melted dark chocolate onto a crepe and sprinkle some toasted almonds/hazelnuts/pralin on top. Fold or roll it up, and enjoy!
• Salted caramel sauce. Drizzle salted caramel sauce onto a crepe, add a few toasted peanuts on top if desired, and fold or roll the crepe.