crepes

ingredients

• 4 large eggs.
• 2 c. whole milk.
• 1 c. flour.
• 4 Tbsp. unsalted butter, melted.
• 2 Tbsp. granulated sugar.
• 1/2 tsp. coarse salt.

directions

batter

• Put in a blender
  • 4 eggs
  • 2 c. milk
  • 1 c. flour
  • 4 Tbsp. butter
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
• Process until smooth and combined.
• Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.

cook

• Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter.
• Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.
• Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
• Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed.
• Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute.
• Transfer to a plate, and cover.
• Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.