In a medium bowl, whisk together eggs and milk. Add sourdough starter and whisk until well blended. Whisk in melted butter and pinch of salt.

Heat an 8”–9” skillet over medium heat. Add a little butter to the pan. Using a ¼-cup measuring cup, pour just under ¼ cup of batter into the pan and quickly pick up and swirl the pan so that the batter reaches the edges and evenly spreads into a circle. Cook for about a minute until the bottom is set and the edges are a little crispy, then flip with a thin spatula and cook another 30 seconds.

Cool crepes on a rack before stacking onto a plate. Continue with the remaining batter, reapplying a little butter before cooking each crepe.

Fill crepes with favorite toppings and serve. Crepes can be stored in the refrigerator for 5 days or in the freezer for 2 months. Layer parchment paper in between for easy access.

For savory crepes, increase salt to ¼ teaspoon and add ¼ cup chopped fresh herbs such as cilantro, tarragon, parsley, chives, or basil. Use less of the stronger herbs (e.g., thyme or mint).

For sweet crepes, add 1 tablespoon sugar and 1 teaspoon vanilla extract. You could also add a tablespoon or two of liqueur.

FILLING IDEAS 

Scrambled eggs, cheese, and spinach topped with hollandaise
Nutella, strawberries, and whipped cream
Fresh lemon juice, maple syrup, and powdered sugar 

TO MAKE A MILLE CREPE CAKE 

Layer 20 crepes with flavored whipped or pastry cream and preserved fruit.

NOTE

Use a non-Teflon or ceramic-coated pan. Thin carbon steel French crepe pans are great, but a well-seasoned cast-iron pan also works. Lower heat after warming cast-iron to prevent crepes from getting too toasty.