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1
Melt 5 tablespoons butter in an 8-inch nonstick skillet.
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2
Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside).
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3
Let the batter rest at room temperature at least 1 hour or overnight.
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4
Stir in the parsley, if desired.
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5
Preheat the oven to 300 degrees.
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6
Heat the skillet over medium heat until a drop of water sizzles in it.
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7
Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan.
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8
Cook until the crepe sets and browns around the edges, about 2 minutes.
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9
Carefully lift with a rubber spatula, flip over and cook about 30 more seconds.
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10
Transfer to a plate.
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11
Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes.
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12
Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
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13
(You can make the crepes a day ahead.
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14
Just wrap in plastic and refrigerate, then reheat before assembling.)
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15
Serve with assorted fillings.
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16
Sweet Onion Crepe Filling
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17
Sauteed Spinach Crepe Filling
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18
Creamy Mushroom Crepe Filling
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19
Citrus Shrimp Crepe Filling
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20
Photograph by Con Poulos
