- 2 cups whole milk
- 1 cup all-purpose flour, sifted
- 1 egg, large
- 1 tablespoon unsalted butter, melted (plus more for cooking)
- 1 pinch salt
Directions See How It's Made
- Whiz everything in your blender for two minutes. Refrigerate for 20 minutes.
- Pour 1/3 cup batter into a hot buttered crepe pan or non-stick pan. Turn when the crepe bubbles up. Don't brown them too much, a crepe should be eggy not crispy. Stack them until you are ready to fill them.
- Continue with your recipe.