Ingredients:
- 1
cup
milk
- 4
eggs
- 1
cup
flour
- 1/2
teaspoon
salt
- 2
tablespoon
melted butter
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Directions:
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Beat milk and eggs with a whisk, or combine in a blender. Sift in flour and salt and beat until smooth. Add melted butter and mix well. Pour through a fine sieve and let the mixture stand at least 30 minutes before using.
To Make Crepes:
Preheat pan for 30 seconds using medium heat. Crepe batter should be as thick as heavy cream, if too thick, add 1t water and mix well. Hold the handle of the pan with one hand and pour about 1/3c of batter into the front of the pan and tip the pan backward, spreading the batter from side to side to cover the whole bottom of the pan. Cook for about 1 minute or until nicely browned, turn or flip the crepe and cook for 15-20 seconds. The second side becomes the filled side. Slide cooked crepes onto parchment covered surface and cool. Wrap extra crepes tightly in plastic and place in refrigerator or freeze until needed.
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