Crepes

1. 1

   Put all the ingredients for the batter into a blender, and blend for at least 1 minute or use a food processor or beat by hand.

2. 2

   Let rest in the fridge several hours before using, or refrigerate overnight.

3. 3

   Heat a 6 or 8-inch skillet, depending on what size pancakes you want, preferably nonstick, and brush a little butter or oil over the bottom.

4. 4

   When the pan is hot but not smoking, pour just enough batter into it to cover the bottom, tipping the pan and swirling the batter around to distribute it evenly in a thin layer.

5. 5

   Cook over medium-high heat until bubbles appear on the surface and the bottom is lightly browned, then flip the crepe over onto the other side.

6. 6

   You can do this by jerking the pan, but it takes practice, so dont hesitate to use a spatulaor your fingers.

7. 7

   When the bottom side is lightly browned, remove the crepe to a warm plate, and continue to make as many more as you wish, stacking them as they are done.

No additional tips available.