In a bowl combine the wet ingredients, eggs, milk, honey and butter. If you are using these for a savory filling omit the honey. Mix well with a whisk.
In a separate bowl add the dry ingredients, King Arthur All-Purpose Flour and salt. Whisk well.
Pour the liquid mixture into the flour mixture, whisking as you do so. Whisk this mixture completely so you have a thin batter without lumps. This can be done in a blender but a whisk works well.
Let the batter rest for 2 hours in the refrigerator.
Test the thickness of the batter after the 2 hours. If too thick add milk or water. You want a thin batter, not too thick, not too thin either.
Place the pan over medium to medium high heat. I shoot for a bit lower temperature but this depends on your burners. Pour about 4-6 ounces of batter onto the crepe pan and spread this with the rateau to cover the pan. Cook the crepe until it begins to brown. Then flip the crepe over and cook the other side, again until it begins to brown. Then remove to a plate. You can stack the crepes on the plate as you make them.
These can be frozen and vacuum packed. Place a sheet of waxed paper between the crepes. Warm them up slowly, placing in the refrigerator the day prior to using them and then bringing them to room temperature.