tbs. melted butter
Butter for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Batter will keep for up to 48 hours. Heat a small nonstick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove Lay them out flat so they cool. Continue until all batter is gone. After they have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to 2 months. When using frozen crepes, thaw on a rack before gently peeling apart. Savory variation: Add ¼ tsp. salt and ¼ c. chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.