Crepes

This recipe is good for making thin crepes. It makes a big batch. We make these every weekend and freeze any leftovers. I use three pans at a time to reduce cooking time.

• Ready In: 40 mins
• Serves: 5
• Yields: 25 thin crepes

Ingredients

• 2  cups white flour
• 5  eggs
• 1  teaspoon salt
• 2  teaspoons  oil
• 4  cups milk

Directions

1. Blend all ingredients using blender, immersion blender, or a whisk until all lumps are gone.
2. Preheat a 9 inch frying pan(s) on medium-low setting.
3. Spread a little oil in the pan. (The pan may or may not need to be oiled after the first crepe depending on the pan used.).
4. Pour 1/4 cup of batter into HOT pan, distribute it evenly in the pan by circling and shaking the pan slightly. The pan is hot enough when the batter sizzles.
5. Flip the crepe once edges begin to brown.
6. Place fillings (fruit, whipped cream, brown sugar, peanut butter, Nutella, etc.) on cooked crepe and roll into a log.