Crepes

In a medium bowl, whisk together flour and salt.

In a separate bowl, whisk eggs and sugar (if making sweet crepes) until light.

Add milk and melted butter to the eggs; whisk until smooth.

Fold the dry ingredients into the wet ingredients until just combined; lumps are acceptable. Let batter rest 15 minutes at room temperature.

Heat a non-stick skillet or crepe pan over medium-high heat; lightly butter it.

Pour approximately 1/4 cup batter into the center; immediately tilt and rotate the pan to spread batter in a thin, even layer.

Cook for 1–2 minutes until the bottom is light golden and the edges begin to curl slightly. Flip carefully and cook the other side for another 30 seconds to 1 minute.

Transfer to a plate and repeat with remaining batter.

For sweet crepes: spread ricotta thinned with lemon juice on each crepe; top with berries and a drizzle of honey. Fold into quarters or roll.

For savory crepes: spread softened cream cheese on each crepe; add sautéed spinach, smoked salmon or ham, and grated parmesan. Fold into quarters or roll.

Serve immediately while warm, or warm gently in a low oven before plating.