500 ml milk
1/2 tsp salt
50 g butter
about 250 ml flour
1. Melt butter and let cool. Whisk eggs and salt in milk. Add flour little at a time, whisking continually. Finally add melted butter. Cover batter and let stand for at least 1 hour.
2. Heat a pancake skillet (with 4 or more small rounds) very hot. Generously butter skillet and pour first batch of crepe batter in rounds. Fry until bubbles on batter surface begin to set and flip crepes over.
3. Fry until golden brown, although the first batch, as with any batter, usually turns out bad. Continue with the rest of batter. The butter in batter helps to prevent crepes from sticking on skillet.
4. Serve crepes piping hot with sweet or savoury topping - or filling, if frying bigger crepes. Finnish crepes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses etc.