Place eggs, flour, milk, butter, salt and sugar in a blender and blend until smooth. Refrigerate the batter until slightly thickened, 10 to 20 minutes.Advertisement
Dip a crumpled paper towel in oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add 1/4 cup of the batter, swirling to coat the bottom of the pan. Cook until the edges are dry and the underside is lightly browned, 1 to 3 minutes. Flip the crepe and cook until the underside is lightly browned, 1 to 3 minutes more. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
1/2 fat, 1/2 medium-fat protein, 1/2 starch