Crepes

INGREDIENTS

1. 1 1/2cups whole milk
2. 4large eggs
3. 1cup all-purpose flour, spooned and leveled
4. 3tablespoons unsalted butter, melted, plus more for the skillet
5. 1/4teaspoon kosher salt
6. 1/2cup plus 1 tablespoon sugar
7. 1tablespoon honey, plus more for serving

8. DIRECTIONS

   1. In a blender, blend the milk, eggs, flour, butter, salt, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
   2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves; let cool.
   3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
   4. Serve topped with honey.