Initial version
Crepes can be made ahead and stored, unfilled, and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.
Ingredients
- 2 eggs
- 1 1/4 c whole milk
- 1 c flour
- 1 tbsp butter
- 1 kosher salt
- 1 tbsp sugar Optional
- 1 tbsp fresh herbs, such as parsley, tarragon, chevril, or chives Optional
Instructions
Combine eggs, milk, flour, melted butter, salt, and sugar (if using) in a blender. Start blender on low and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using)smooth
Heat a 10-inch skillet over medium heat for 2 minutes. Lightly grease with butter or oil, using a paper towel to wipe out the excess.
Hold the pan's handle with one hand and pour in 3-4T batter, swirling and tilting pan immediately to spread batter in a thin, even layer.
Let cook until top looks dry, about 20 seconds. Using a thin spatula, lift one edge of crepe. Grab edge with finers of both hands and flip.
Cook on second side for 10 seconds, then transfer to a plate.
Repeat with remainin batter.
Fill crepes and desired