Breakfast Crepes

Makes 8.

INGREDIENTS:
1 cup all-purpose flour
1-1/4 cups whole milk
2 large eggs
2 tablespoons granulated sugar
Large pinch of kosher salt
4 tablespoons unsalted butter (1/2 stick)
Fresh lemon juice, for serving
Powdered sugar, for serving

DIRECTIONS:

• In a medium bowl with a spout, whisk together flour, milk, eggs, sugar, and salt.

• In an 8-inch nonstick sauté pan, melt 1/2 tablespoon of butter over medium-high heat. Pour in one-eighth of the batter (about 1/8 cup) and tilt the pan to distribute the batter evenly. Cook for 1 to 2 minutes, flip the crepe, and cook for 1 minute on the second side. Transfer to a plate and top with lemon juice and sprinkle powdered sugar (or toppings of your choice).

• Repeat with remaining batter, using 1/2 tablespoon of butter to cook each crepe and adjusting the heat as necessary to make sure the crepes get nice and brown but don’t burn.

*Adapted from Gwyneth Paltrow