Ingredients
- 2 C whole milk
- 2 C flour
- 3 lg eggs
- ¼ tsp kosher salt
- ¼ C butter, melted
Instructions
- Place all ingredients in a blender and blend until smooth, about 30 seconds. Refrigerate for 1 hour or overnight.
- Crepe-maker* method: Pour the crepe batter into a pie dish for easy dipping. Preheat your crepe maker and lightly spray it with cooking spray, then wipe the surface gently with a paper towel before starting the first crepe. When the crepe maker is ready, invert it and gently dip it into the batter, then lift it up and return it to the upright position. Cook the crepe until the edges start to set. Use a spatula to carefully lift the crepe off and transfer it to a plate. Repeat with the remaining batter.Skillet method: Spray an 8" nonstick skillet with cooking spray and heat over medium. Pour ¼ cup of batter into the skillet, tilting the pan to create an even circle. Cook each side until the edges begin to lift, about 1-2 minutes per side. Slide the crepe out of the pan onto a plate and set aside while you cook the remaining crepes.