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Author: Joe the Baker
  • 2 eggs warmed in water for 10 minutes
  • 6 ounces whole milk
  • 4 ounces of flour optional: mix flour with dried herbs or spices
  • 3 tablespoons melted butter
  1. Using an immersion blender, blend the eggs into the milk, then add the flour and continue to blend until smooth.
  2. Add the melted butter and continue blending. The smoother the batter, the better. It should be very runny and pale in color.
  3. Pass the batter through a mesh strainer into a new container.
  4. Grease your cooking surface (pan or griddle) and set to medium high heat.
  5. Pour the batter onto the heated cooking surface - you should hear a very faint hissing sound.
  6. Allow to cook until it looks set on one side, but not browned, about 2 to 3 minutes.
  7. Use a rubber spatula or offset spatula to grab the edge of the crepe and flip it over and let it cook another minute or so until it is done.
  8. Place the crepe on a piece of parchment or a cutting board to rest.
  9. Fill and serve immediately for freeze for later use.
Recipe Notes

I prefer to use a pan to make crepes, but many people prefer to use a griddle. For me the pan creates a more uniform size and I can move the pans to adjust cooking speeds more easily. The griddle makes it easier to flip the crepes and you can do more than one at a time.