Crepes

Crepes

2 T. soft or melted butter

1 1/2 C. milk

2/3 C. flour

1/2 tsp. salt

3 eggs

1 T. sugar (omit if using crepes for savory fillings)

Pour 1 1/2 C. milk into pyrex 4 C. measure. Add the rest of the ingredients and mix with hand blender. 

pour a little batter into buttered
 non-stick omelet pan

swirl pan to coat

Run a small spatula around the edge
of the crepe to release it from the pan

  flip the crepe from the first pan into another empty heated non-stick pan. This is the fastest and easiest way to make all the crepes quickly.

When starting to brown, flip onto plate
Crepes should brown a little on the second side