Just a little bit of gluten keeps these fancy French pancakes tender and soft.
Add oil to 10-inch nonstick skillet. Use paper towel to spread oil into thin, even coating on bottom of skillet. Discard paper towel. Heat skillet over low heat for at least 5 minutes.
While skillet is heating, in large bowl, whisk together flour, sugar, and salt. In medium bowl, whisk together milk and eggs.
Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until combined. Add remaining milk mixture and whisk until smooth.
Use ¼-cup dry measuring cup to portion first crepe following photos, below.
Return skillet to heat and cook until surface looks dry and crepe starts to brown at edges, 1 to 1½ minutes. Working quickly, slide spatula under crepe and flip crepe. Cook until second side is spotty brown, 15 to 30 seconds.
Carefully slide crepe from skillet onto cooling rack (use spatula to help transfer if needed). Return skillet to heat. Repeat steps 5 and 6 with remaining batter, stacking cooked crepes on top of each other on cooling rack. Turn off heat.
Transfer stack of crepes to large microwave-safe plate. Place second plate, upside down, on top of crepes. Heat in microwave until warm, 30 to 60 seconds. Use oven mitts to remove from microwave and remove top plate. Fill crepes with your favorite fillings, fold in half or into quarters, and top with your favorite toppings. Serve.
Crepes are thin, tender, delicate pancakes that are a popular street food in France. The key to tender crepes is forming just a little gluten in the batter. To do this, our crepe batter contains a lot more liquid (1½ cups of milk and three eggs) than flour (just 1 cup). All that liquid makes it harder for the proteins in the flour to find each other, link up, and form a network of gluten. Since just a small amount of gluten forms in the batter, our crepes’ texture stays extra-soft and tender.