The ingredient list is short and sweet:
1 1/4 cups milk
1 cup flour
1 tablespoon sugar
1/4 tsp salt
4 tablespoons butter, melted and cooled
Place the milk, eggs, flour, sugar, and salt, plus 3 tablespoons of the butter, in a blender and process until smooth, scraping the sides as needed, about 1 minute.
Heat the oven to 175° and warm a 10-inch nonstick skillet over medium heat. Fill a 1/4-cup measuring cup with batter.
Brush the skillet with some of the remaining butter, then form a crepe in the pan: Working quickly, pour the batter into the skillet, then lift the pan from the heat and tilt it in a circular motion to evenly coat the bottom surface with the batter. Cook the crepe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. Flip the crepe with a rubber spatula and continue cooking until the crepe is lightly browned on the opposite side, about 1 minute more. Transfer the crepe to a baking sheet and place it in the oven to keep warm. Repeat with the remaining batter.
Although this recipe includes directions for a strawberry filling, my daughter prefers nutella topped with sliced bananas (see above). My son spread his with cream cheese before rolling it up and just put the strawberries on the side. For my husband I made it savory, with ham and shredded cheese. Really the skies the limit!