This is a cut down batch that makes only 2 crepes, which is how many I typically want. I typically fill them with cream cheese filling and fresh berries.

Ingredients

  • 1/4 cup flour
  • 1 teaspoon sugar
  • 1 pinch kosher salt
  • 6 tablespoons milk
  • 1 large egg
  • 1 tablespoon butter, melted

Directions

  1. Add all ingredients to blender and purée for 30 seconds. Let sit for 15 minutes.
  2. Heat a 12-inch skillet over medium heat. Lightly coat with butter. Add half of batter and swirl to coat bottom of skillet. Cook 2-3 minutes until underside is golden brown.
  3. Loosen edges with silicone spatula and quickly flip with large pancake turner. Cook 1 minute more. Slide out onto large plate.
  4. Lightly coat skillet with butter again, and repeat with remaining batter.