Notes: The first crepe is always a mess up, so no worries.
You may turn the crepe to cook the top side if you feel it is needed, but this is not necessary as they are so thin.
1 1/4 c. milk
1 cup of flour minus 2 Tablespoons (says the official recipe, but 1 c. is just fine)
2 T melted butter
1/4 c. milk
of flour minus 2 Tablespoons (says the official recipe, but 1 c. is just fine)
T melted butter
1. Puree all ingredients except the melted butter in a blender until well blended. Scrape any flour from sides of blender, add melted butter. Puree again.
2. For best crepes, let the batter sit for at least 15 mins at room temp before frying.
3. Pour about 1/4 c. of batter into a 9 inch buttered frying pan with the stove set to Medium-High. Twirl the pan until the batter is spread across the entire area of the pan. (You may also use a crepe maker, or different size pans.) Let cook for about 30 secs, or until the top of the crepe is no longer wet and the sides begin to lift from the pan. Serve!