2 large eggs
1 cup plus 2 tablespoons 2% reduced-fat milk
1 cup all-purpose flour
2 tablespoons butter, melted
Dash of salt
Fillings and toppings (for kids): syrup, chocolate, whipped cream, seasonal fruit, gummy bears, bananas
Fillings and toppings (for adults): Brie cheese, goat cheese, caviar, red wine syrup, fig jam
Whisk eggs in a large bowl until lightly beaten; whisk in milk. Whisk in flour, butter, and salt.
Heat a 10-inch nonstick skillet over medium heat. Coat pan with cooking spray. Pour a scant ¼ cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan with a thin film. Cook about 1 minute. Care-fully lift edge of crêpe with a spatula to test for doneness. Turn crêpe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds. Place crêpe on a towel; let cool.
Repeat with remaining batter to make 8 crêpes. (Stack crêpes between single layers of wax paper or paper towels to prevent sticking.) Fill crêpes as desired. Makes 8 servings.