In a blender,puree flour,糖，salt,牛奶，eggs,和黄油,直到光滑,about 30 seconds.Refrigerate for 30 minutes or up to 1 day;使用前搅拌几秒钟。

Heat an 8-inch nonstick skillet over medium.轻轻涂上黄油。Quickly pour 1/4 cup batter into center of skillet,倾斜并旋转平底锅，直到面糊均匀地覆盖底部。煮至薄煎饼底部呈金黄色，边缘开始从锅中提起。1 to 1 1/2 minutes.Lift one edge of crepe with an offset spatula,然后用手指轻轻地翻起绉纱。在第二面煮熟，直到刚好凝固，在底部的一些地方变金。大约45秒。绉纸towel-lined板上滑动。

用剩下的击球手重复上述动作，coating pan with more butter as needed,and stacking crepes directly on top of one another.Let cool to room temperature before using,wrapping in plastic wrap and refrigerating up to 5 days,or freezing up to 1 month.