Whole-Wheat Crepes

Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.

While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.

Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack. Serve.

TO MAKE AHEAD: Crepes can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or stacked between sheets of parchment paper and frozen for up to 1 month. Allow frozen crepes to thaw completely in refrigerator before using.