Optimized Crepes

Not sweet, nor whole wheat; these crepes can go either way.  Who wants to juggle two kinds of flour or mix in sugar or buckwheat?

The recipe below is the current favourite.  It's the product of my own optimization process, and seems to work pretty well, so I'm recording it here for posterity.

For the crepes (for 4 people)

Ingredients:

• 1.5 c flour
• 4 eggs
• 1 1/6 c milk
• 4 Tbsp =1/2 stick = 1/8 lb melted butter
• 1/2 Tsp Salt

Equipment:

• Crepe iron
• Crepe spreader
• Crepe flipper
• Electric hand mixer
• Fine strainer
• 2 bowls, at least one of them big

Instructions:

1. Melt butter in microwave for 30s; let sit
2. Heat your crepe iron (2 on the 8-point scale)
3. Measure the flour into a big bowl and crack the eggs in on top of the flour
4. Starting with the eggs, beat them with an electric hand mixer, then mix in progressively more of the flour; the hand mixer should be gently complaining about its load by the time all of it is mixed in.  Don't worry about every lump
5. Add a tiny bit of milk and mix, then add a bit more and mix, then start adding more generous pours between mixes
6. Pour the 1/2 tsp salt into the melted butter, stir, then add the butter-salt into the batter and mix with the hand mixer
7. With a fine-mesh strainer, strain the batter into a new bowl and set the strainer to soak while it's still wet
8. Make the crepes