Adapted from juliasalbum.com
tablespoon vegetable oil
teaspoon baking powder
stick melted butter to coat cooked crapes
1) Mix all those ingredients in a large bowl and whisk the mixture until most lumps dissolve. 2) Heat medium frying pan until hot. Spray with oil spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter, don’t coat it too thickly. 3) Let this thin layer of crepe batter cook for 1 or 2 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first one because the pan heats up even more, keep on high heat. Often times the first crape just isn't the best one, so have heart. 4) When to turn - When you pour the batter, it will be wet in the frying pan but gradually bubbles will form and batter will start to dry. When it’s very bubbly and no liquid remaining, it’s time to flip. Pick up the sides of the crepe and reach towards the center of the crepe from sides until the crepe separates from the pan and flip. Let the other side cook for about 30 seconds. 5) As each crape gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Brush each crepe with softened butter and then top it with the next one.