A classic recipe for perfect crêpes made with whole milk, eggs, flour, and butter, with an option for poppy seeds. The batter is rested, then cooked thin in a nonstick pan until golden.
Whisk together the milk, eggs, sugar, and salt until smooth. Add the flour and cornstarch (and poppy seeds, if using) and whisk until the batter is completely lump-free and slightly thicker than heavy cream. Stir in the melted butter. Cover and let rest for at least 30 minutes (or up to 2 hours).
Heat a 10-inch nonstick pan over medium and lightly brush with oil. Stir the batter, pour in about ½ cup, and immediately swirl to spread thinly. Cook about 1 minute until the edges lift, flip, and cook another 20–30 seconds. Stack the crepes and cover with a towel to keep warm.
