In mixing bowl, whisk eggs until frothy. Add milk and whisk to combine.

Add flour, sugar and salt to wet ingredients and whisk gently to combine well. If needed, add more milk until batter consistency is thin.

Batter can be used right away or kept in the fridge overnight for use the next day. If saving until later, extra milk may need to be added to thin slightly.

Heat a small (6-8 inch) crepe pan or non-stick frying pan over medium heat. Mist with cooking oil spray before cooking each crepe. Pour in about ¼ cup (60 ml) of batter and quickly swirl pan around to coat thinly. Cook for about 2 minutes then flip crepe and continue to cook until just lightly golden, about 2 more minutes. Remove to plate and cover to keep warm. Place wax paper between each crepe to prevent sticking together. Making crepes takes a bit of practice to get the technique down and varies based on the pan used. Don’t get discouraged if the first crepe isn’t perfect.

Serve crepes warm with the filling of your choice. They can also be served cold. Kids like them spread with a touch of butter, a sprinkle of sugar and cinnamon rolled into a log.