Basic Crepe Recipe

1 1/2 c. milk

1 c. flour

4 eggs

1-2 t. sugar

pinch of salt

butter for cooking

Place the milk, flour, eggs, sugar and salt in a blender and pulse until smooth.  Place in the refrigerator overnight or for at least an hour before cooking.

Place a small (around 8 inch) skillet over med high heat. Melt a small pat of butter in the skillet and use a silicone brush to cover the bottom of the pan with butter.  Add about 2 Tablespoons of batter to the skillet, lifting and tilting the pan so the batter covers the bottom completely.  Cook for 15-20 seconds until the top is dry and the bottom is golden brown.  Remove to a platter.

Continue in this manner until all batter is used, adding butter to the skillet as needed.  This should make approx. 16 crepes. Fill as desired and serve or freeze as instructed in the above post for use at a later time.

***If you wish to make savory crepes omit the sugar in the above recipe.