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Place all the ingredients in a blender or in a bowl.
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Blend or whisk until smooth.
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Transfer to a 2 Cup measuring cup (for pouring) and refrigerate for 30 minutes.
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While the batter is refrigerating, prepare your fillings.
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After your batter has rested and chilled, were ready to make crepes!
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Ive made a video that outlines the whole process, but here are a few things youll need:.
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-A non-stick omelet or crepe pan.
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-Cooking Spray.
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-A graduated spatula (the long flat kind you use for frosting cakes), optional.
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If your batter is too thick when it comes out of the fridge, stir in 2 Tbs of water to loosen it up.
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Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking.
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Swirl around enough butter to coat the pan.
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Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible.
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When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe.
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Cook until it is just set, about 30 seconds.
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Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go.
