My crepes have a lot of color, but they taste good!
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 eggs
- 1/4 cup butter, melted and cooled
- 1/4 tsp kosher salt
Quickly blend the ingredients (about 10 seconds). Let rest for 15 minutes.
Heat a large non-stick skillet over medium heat. Lightly butter. Spoon a 1/4 cup of batter into the pan, swirling the pan to even coat the bottom.
Once the corners start to curl and brown slightly (about 3 minutes), run a spatula under the crepe to loosen it. Then carefully flip and cook the other side (about 1 minute).
Cook the rest of the crepes. (No need to butter the pan after the first crepe.)