This is an excellent crepe batter. It works equally well for savory or sweet crepes, as I've tried it with both. I have been using a similar recipe for years, having no idea it was Julia. What a nice surprise! The only thing to be aware of is the 2 hour wait time before using (for the batter to rest). Thanks, Epi Curious.
This is the master recipe for dessert crepes from Julia Child's Mastering the Art of French Cooking (Volume 1) and it makes the most perfect, delicate little crepes. I usually stuff mine with nutella and fresh banana slices too!! And then I top them off with a dollop of whipped cream. REgardless, this is the ultimate recipe for dessert crepes. Just don't use it for entree crepes... the crepes are far too delicate. These freeze well too!