2⁄3 cup milk
2 tablespoons butter
¼ teaspoon salt
1⁄3 cup whole wheat flour
In a small bowl, beat the eggs, milk, butter, and salt until well combined - about 20 seconds. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined - about 1 minute. Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds. Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
Brush butter on the bottom of a crepe pan or heavy 7-inch skillet. Set over moderate heat for about 30 seconds or until a drop of batter sizzles. Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom. Cook until the crepe edges are golden brown - about 1 minute. Slide a spatula under the crepe, flip it over, and cook for about 30 seconds. Transfer to a warm plate. Repeat with the remaining batter, rebuttering the skillet when necessary.
The crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.