Instructions: In a blender or food processor, whirl the eggs, flour, and milk until batter is smooth; scrape container as needed.

Use a crepe pan or regular or nonstick frying pan with a bottom that measures 6 to 8 inches across. Set pan on medium-high heat; when hot, brush bottom with butter (as needed or for flavor, in a nonstick pan).

At once pour a measured amount of batter into the hot pan and tilt to coat bottom: For each crepe, use 2 1/2 to 3 tablespoons for a 6- to 7-inch pan, 3 1/2 to 4 tablespoons for an 8-inch pan. If heat is correct, crepe sets at once, forming tiny bubbles (dont worry if there are a few holes - if they are large, fill with a drizzle of batter). If pan is too cool, the batter does not bubble; increase heat slightly. Cook crepe until edge is lightly browned and surface looks dry, 30 to 60 seconds.

Run a wide metal spatula under crepe edge to make sure it is loose in the pan. Turn crepe over with the spatula and brown lightly on bottom, 5 to 10 seconds. Tip pan over onto a flat plate to release crepe. Repeat to cook remaining batter, stacking crepes on the first.

This recipe yields 15 (6-inch), 12 (7-inch), 8 (8-inch) crepes.

Comments: If making up to 3 days ahead, stack crepes, wrap airtight, and chill; freeze to store longer. If you place a sheet of waxed paper on top of each crepe as you stack them, the crepes can be easily separated when cold. Otherwise, to avoid tearing, let the stack warm to room temperature or heat briefly in a microwave before separating.

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