Melt butter (microave is simple).

In blender, combine milk, flour, sugar, eggs, melted butter, and salt. Mix until well blended. Allow to sit at room temperature for about 30 minutes. Or refrigerate up to 1 day.

Heat a 10-12 inch non-stick skillet over medium heat. Lightly brush with oil.

Add 1/3 cup batter and immediately swirl pan to evenly coat bottom of skillet. Cook approx. 2-3 minutes or until golden brown.

Using a rubber spatula, carefully flip crepe over and finish cooking (approx. 1 minute more).

Continue cooking crepes until batter is gone. Lightly brush pan with oil as needed.

*My pan is new and very non-stick and I only oiled it prior to cooking first crepe.

**To make crepes in advance, layer with wax paper, then wrap in plastic wrap. Reheat in the oven before serving.

To serve:

Either fold or roll crepes.

Top with fresh berries (lightly sweeten berries if needed).

Squeeze fresh lemon juice on top of crepe/berries.

Top with lemon zest and a sprinkle of granulated sugar.

Enjoy!