Savory Crêpe Batter

Measure out all ingredients: crack 2 eggs into a large mixing bowl, and set aside 1 cup of all-purpose flour and 1 1/2 cups of milk.

Add the flour to the eggs and whisk vigorously until a thick, smooth paste forms with no dry lumps remaining.

Gradually pour in the milk in a slow, steady stream while continuously whisking to ensure a smooth, lump-free batter.

Season the batter with a pinch of salt and any desired herbs such as thyme or chives, then whisk once more to incorporate.

Cover the bowl with plastic wrap or a clean kitchen towel and allow the batter to rest in the refrigerator so the flour fully hydrates and the gluten relaxes.

Remove the batter from the refrigerator and whisk briefly to recombine; if the batter appears too thick, thin it with a tablespoon of milk at a time until it reaches a light, pourable consistency.

Heat a non-stick or lightly buttered crêpe pan over medium heat until a drop of water sizzles upon contact, then pour a small ladleful of batter into the center and swirl the pan immediately to coat the surface in a thin, even layer.

Cook the crêpe for about 1 minute until the edges lift and the underside is lightly golden, then flip and cook for an additional 30 seconds before sliding onto a plate.