Ingredients
- 1 cup flour, spooned and leveled
- 1 tbsp sugar
- 1/4 tsp kosher salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tbsp unsalted butter, melted
Preparation
Step 1
1. In a blender, combine all ingredients and puree until smooth and bubbles form on top ( has the consistency of heavy cream) about 30 seconds. Let batter rest at least 15 minutes at room temperature( You can refrigerate in a airtight container, up to 1 day; whisk before using)
2. Heat a 12 inch non stick skillet over medium heat.Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet.Cook until underside of crepe is golden brown, 2-3 minutes
3. Loosen edges of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook one more minute. Slide crepe out of skillet and repeat with remaining batter( Coat pan with Butter as needed)
4. Stack cooked, cooled crepes, layer with wax paper and refrigerate up to 3 days